Sweet And Sour Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Chinese, Sauces | 4 | Servings | |
INGREDIENTS
| 2 | T | Oil, peanut |
| 2 | t | Garlic, minced |
| 2 | t | Ginger, minced |
| 1 | c | Water |
| 1 | c | Vinegar |
| 1 | c | Sugar |
| 1 | c | Ketchup |
| 2 | T | Cornstarch |
| 2 | T | Water |
| 1/2 | t | Salt |
INSTRUCTIONS
Heat the oil in a wok and add garlic, ginger, water, vinegar, sugar and ketchup. Dissolve the cornstarch in the water and add salt. Add to the mixture in the wok and cook until clear. Serve hot, or cool and refrigerate for later use. Reheat before serving over fish. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chefs The Wong Brothers, Trey Yuen Restaurant, New Orleans From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 341
Calories From Fat: 61
Total Fat: 7g
Cholesterol: 0mg
Sodium: 967.1mg
Potassium: 264.1mg
Carbohydrates: 69.5g
Fiber: <1g
Sugar: 63.6g
Protein: 1.2g