Serves: 5
Total Calories: 83
1. Bring water to a boil. Add sugar, stirring, and cook another minute to dissolve. Add vinegar cook 1 minute more.
2. Meanwhile blend cornstarch, soy sauce and remaining cold water to a paste. Then stir in to thicken. Pour sauce over deep-fried meat or fish and serve.
NOTE: Sweet-and-pungent sauces, because of their vinegar content, are best prepared in enamel pans. Their color can be enhanced by the addition of 2 tablespoons tomato sauce or 1/2 teaspoon red food coloring.
VARIATIONS:
* For the sugar, use brown sugar or honey.
* For the vinegar, use cider vinegar.
* For the soy sauce, use heavy soy sauce.
* For the water in step 1, substitute stock. Or use equal parts of water and tomato juice or water and pineapple juice or pineapple juice and tomato juice.
* After step 1, add any of the following:
1 to 2 tablespoons sherry
1 to 2 tablespoons catsup or tomato sauce
1 tablespoon molasses
2 garlic cloves, minced
1 scallion stalk, minced
1/4 teaspoon salt
1/4 teaspoon Tabasco Sauce
few drops of Worcestershire Sauce
few drops of sesame oil
1 teaspoon ginger juice
juice of 1/2 lemon
1/2 cup subgum ginger, sliced
1/2 cup sweet mixed pickles, shredded
* Omit the cornstarch paste in step 2. Instead, combine the cornstarch with the water in step 1 before heating it. Then cook, stirring, to thicken as the sugar and vinegar are added.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Sweet-and-Pungent Sauce I recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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