| 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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