Sweet And Sour Sauce Ala The Dumpling Cookbook
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | Veg05 | 1 | Servings |
INGREDIENTS
| 2 | T | Tree ear mushrooms* |
| 2 | c | Water |
| 2/3 | c | Red wine vinegar |
| 1 | c | Sugar |
| 1 | t | Salt |
| 1 | T | Soy sauce |
| 1/4 | c | Peanut oil, or vegetable oil |
| 1 | Red bell pepper, or green | |
| seeded | ||
| And coarsely chopped | ||
| 1 | Onion, cut into thin | |
| Wedges | ||
| 1 | Carrot, coarsely chopped | |
| 2 | Cloves garlic, peeled and | |
| crushed | ||
| 1 | T | Cornstarch, dissolved in 2 |
| 1 | T | Water |
INSTRUCTIONS
Soak the mushrooms in very hot water for 30 minutes. Drain. Combine the water, vinegar, sugar, salt, and soy sauce in a saucepan and place over moderate heat. Stir until sugar dissolves. Simmer for 5 to 10 minutes. Heat the peanut or vegetable oil in a skillet and add the mushrooms, all the other vegetables and the garlic. Stir-fry for 5 minutes. Add the vegetables to the vinegar sauce, along with the dissolved cornstarch. Stir well and simmer for 10 minutes. Remove from heat and serve with fried wonton. Notes and Variations *1. The tree ear mushrooms, which are found in Oriental food stores, expand considerably when soaked, so make sure you use a large enough bowl. 2. The sauce can be made far ahead of time and reheated. 3. A few drops of red food coloring will turn the sauce the same color as that sauce served in Chinese restaurants. Maria Polushkin;The Dumpling Cookbook Recipe by: Maria Polushkin, The Dumpling Cookbook Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1059
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 0mg
Sodium: 3545mg
Potassium: 1920.7mg
Carbohydrates: 258.3g
Fiber: 13.6g
Sugar: 210.1g
Protein: 11.1g