| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Brown sugar* |
|
|
Rice vinegar* |
|
|
Water* |
| 1 |
ts |
Light; (Kikkoman) soy sauce |
| 1 |
ts |
Dark soy sauce |
| 1 |
tb |
Catsup |
| 1 |
tb |
Dave's Peach and Hab sauce |
INSTRUCTIONS
* bring measuring cup with brown sugar in it to half with rice vinegar,
then fill cup to 3/4 mark with water.
Place all of above in a saucepan and heat to simmer, ensuring that the
sugar disolves...chop 1 medium to small carrot into chinese roll cut and
place in simmering mixture...cut half a green pepper into chunks and also
place in saucepan...prepare 2 tbls cornstarch with 2 tbls water and have
ready...when carrots are tender firm, add cornstarch mix, slowly, using
only as much as required to thicken. Taste, and add salt, if required, then
add a good shot of red food coloring, and one tsp of sesame oil, and stir
it in. This makes a superb sweet and sour sauce with a little bite, ideal
for any Chinese dish calling for sweet and sour, and the rice wine vinegar
is a lot less vinegary than others
Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@bc.sympatico.ca> on Nov
06, 1998, converted by MM_Buster v2.0l.
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