| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Chinese, Loo, Sauces |
1 |
Batch |
INGREDIENTS
| 1 |
tb |
Cornstarch |
| 1/3 |
c |
Water |
| 6 |
tb |
Brown sugar |
| 1/4 |
c |
Rice vinegar (or white |
|
|
Vinegar, use 2 T less) |
| 1/4 |
c |
Orange juice (or 1 T |
|
|
OJ concentrate) |
| 3 |
tb |
Ketchup or tomato puree |
| 3 |
tb |
Lemon juice (or vinegar) |
| 2 |
ts |
Regular soy sauce |
| 1/2 |
ts |
Ginger root, minced |
| 1/4 |
ts |
Hot chili oil, optional |
| 1/4 |
ts |
Hot sauce, optional |
| 1 |
tb |
Pickled ginger, |
|
|
Shredded, optional |
INSTRUCTIONS
Mix cornstarch and water. Add rest of ingredients. Bring to a boil.
Cook over medium heat until glossy and thickened.
Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between
Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip
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