Name: Sweet-And-Pungent Sauce for Carrots
Ingredients: 1 tb Cornstarch; 3 tb Sugar; 3 tb Vinegar; 1/2 c Water; 1/4 ts Salt

CATEGORY	CUISINE	TAG	YIELD
	Chinese	Sauce	4	Servings

INGREDIENTS

1	tb	Cornstarch
3	tb	Sugar
3	tb	Vinegar
1/2	c	Water
1/4	ts	Salt

INSTRUCTIONS

1. Combine all ingredients in a saucepan. Cook, stirring, over medium heat
until sauce thickens and is smooth.
2. Pour over cooked carrots and serve.
NOTE: This sauce also goes well with cooked cabbage.
   VARIATIONS:
1. For the water, substitute pineapple juice.
2. In Step 1, also add 1 tablespoon soy sauce.
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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