| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Sauce |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Green pepper |
| 1/4 |
c |
Carrots |
| 1/4 |
c |
Tomatoes |
| 1 |
c |
Sweet mixed pickles |
| 1 |
c |
Water |
| 2 |
tb |
Sugar |
| 2 |
tb |
Vinegr |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Sherry |
| 1/4 |
c |
Water |
INSTRUCTIONS
1. Shred green pepper, carrots, tomatoes and sweet pickles.
2. Bring water to a boil. Stir in sugar and vinegar to dissolve.
3. Meanwhile blend cornstarch, sherry and remaining cold water to a paste;
then stir in to thicken.
4. Add shredded vegetables and simmer 3 minutes, stirring occasionally.
Pour over fish and serve.
VARIATION: Omit steps 2 and 3. Instead, combine in a saucepan 1 cup water,
1 tablespoon cornstarch, 2 tablespoons sugar, 2 tablespoons soy sauce and 2
tablespoons vinegar. Bring to a boil and cook, stirring, over medium heat
until the sauce thickens. Then add the vegetables and simmer as in step 4.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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