| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Dressing |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
ts |
Sugar |
| 3 |
tb |
Soy sauce |
| 3 |
tb |
Vinegar |
| 2 |
tb |
Peanut oil |
INSTRUCTIONS
1. Combine sugar, soy sauce and vinegar.
2. Gradually stir in oil to blend. Pour over cold vegetables.
VARIATIONS:
1. For the vinegar, use wine vinegar; or substitute lemon juice to taste.
2. For the peanut oil, substitute 1 teaspoon sherry and a few drops of
sesame oil.
3. In step 1, add either 1 or 2 slices fresh ginger root, or 1 or 2 garlic
cloves, minced. Or add 1/2 teaspoon powdered mustard and 1/4 teaspoon
paprika.
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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