| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chinese |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Vegetables (up to) |
| 3 |
tb |
Sugar |
| 3 |
tb |
Vinegar |
| 1 |
tb |
Soy sauce |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Water |
| 2 |
tb |
Oil |
INSTRUCTIONS
1. Prepare vegetables as in "Basic Stir-fried Vegetables".
2. In one cup, combine sugar, vinegar, soy sauce and salt. In another,
blend cornstarch and cold water to a paste.
3. Heat oil. Add vegetable and stir-fry until half done.
4. Add sugar-vinegar mixture; stir-fry 2 minutes more.
5. Then stir in cornstarch paste to thicken and serve at once.
NOTE: Any of the following vegetables are suitable for this recipe:
asparagus, cabbage, carrots, celery or zucchini. VARIATION: In step 2, add
a drop or two of Tabasco Sauce to the sugar-vinegar mixture.
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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