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Five Willow Sauce #1

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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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