Sweet-and-pungent Sauce For Eggs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Sauce | 4 | Servings | |
INGREDIENTS
| 1 | T | Sugar |
| 1 | T | Vinegar |
| 2 | T | Soy sauce |
INSTRUCTIONS
Combine all ingredients in a saucepan. Cook, stirring, over medium heat to blend. Pour sauce over fried eggs and serve. VARIATION: Omit the soy sauce. Add instead 1 tablespoon oil, 1/2 teaspoon salt and 1 scallion stalk, minced. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Uninspired by Jesus? Bet you’ve never met him!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 17
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 267mg
Potassium: 15.9mg
Carbohydrates: 3.8g
Fiber: <1g
Sugar: 3.3g
Protein: <1g