INGREDIENTS

INSTRUCTIONS

Mince garlic. Slice, dice or sliver vegetables. Combine sugar,
vinegar, water and soy sauce. Heat oil. Add garlic and stir-fry a few
times. Add vegetables; stir-fry until slightly softened (2 to 3
minutes). Add sugar-vinegar mixture. Stir in over medium heat to
dissolve and heat through. Meanwhile blend cornstarch and remaining
cold water to a paste; then stir in to thicken. Pour over deep-fried
meat or fish and serve.  NOTE: For the vegetables, use any of the
following in any combination:  mushrooms, onions, bamboo shoots,
carrots, cucumbers, green peas,  green peppers, pickles and snow peas.
You may also add, at the end of  step 4, fresh tomatoes or canned
pineapple chunks, lichees or crab  apples. See recipe for "Typical
combinations".  VARIATIONS    For the garlic, substitute 2 slices fresh
ginger root and 1 scallion  stalk, both minced.    For the oil,
substitute chicken fat or lard.    For other substitutions, see
variations 1 through 4 of  Sweet-and-Pungent Sauce #1.    For other
ingredients that may be added in step 2, see variation 5  of
Sweet-and-Pungent Sauce #1.    Omit the cornstarch paste in step 5.
Instead, combine the cornstarch  directly with the ingredients in step
2, increasing the water to 1  Cup. Add, as in step 4, and cook,
stirring, to thicken.  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)
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Calories: 259
Calories From Fat: 68
Total Fat: 7.8g
Cholesterol: 0mg
Sodium: 597.2mg
Potassium: 310.2mg
Carbohydrates: 44g
Fiber: 4.6g
Sugar: 25.1g
Protein: 5.1g