Basic Sweet-and-pungent Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | lb | Vegetables |
| 2 | up to | |
| 3 | T | Sugar |
| 3 | T | Vinegar |
| 1 | T | Soy sauce |
| 1/2 | t | Salt |
| 1 | T | Cornstarch |
| 2 | T | Water |
| 2 | T | Oil |
INSTRUCTIONS
Prepare vegetables as in "Basic Stir-fried Vegetables". In one cup, combine sugar, vinegar, soy sauce and salt. In another, blend cornstarch and cold water to a paste. Heat oil. Add vegetable and stir-fry until half done. Add sugar-vinegar mixture; stir-fry 2 minutes more. 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.
A Message from our Provider:
“Compassion is difficult to give away because it keeps coming back.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 226
Calories From Fat: 87
Total Fat: 9.8g
Cholesterol: 15.9mg
Sodium: 1695.7mg
Potassium: 170.2mg
Carbohydrates: 24.1g
Fiber: 2.7g
Sugar: 9.5g
Protein: 10.2g