INGREDIENTS

INSTRUCTIONS

Bring water to a boil. Add sugar, stirring, and cook another minute to
dissolve. Add vinegar; cook 1 minute more. Meanwhile blend  cornstarch,
soy sauce and remaining cold water to a paste. Then stir  in to
thicken. Pour sauce over deep-fried meat or fish and serve.  NOTE:
Sweet-and-pungent sauces, because of their vinegar content, are  best
prepared in enamel pans. Their color can be enhanced by the  addition
of 2 tablespoons tomato sauce or 1/2 teaspoon red food  coloring.
VARIATIONS    For the sugar, use brown sugar or honey.    For the
vinegar, use cider vinegar.    For the soy sauce, use heavy soy sauce.
For the water in step 1, substitute stock. Or use equal parts of  water
and tomato juice; or water and pineapple juice; or pineapple  juice and
tomato juice.    After step 1, add any of the following:  1 to 2
tablespoons sherry     1 to 2 tablespoons catsup or tomato  sauce  1
tablespoon molasses         2 garlic cloves, minced  1 scallion stalk,
minced      1/4 teaspoon salt  1/4 teaspoon Tabasco Sauce    few drops
of Worcestershire Sauce  few drops of sesame oil       1 teaspoon
ginger juice  juice of 1/2 lemon            1/2 cup subgum ginger,
sliced  1/2 cup sweet mixed pickles, shredded  6. Omit the cornstarch
paste in step 2. Instead, combine the  cornstarch with the water in
step 1 before heating it. Then cook,  stirring, to thicken as the sugar
and vinegar are added.  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 106
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 135.5mg
Potassium: 8.4mg
Carbohydrates: 27.2g
Fiber: <1g
Sugar: 25g
Protein: <1g