Sweet-and-Pungent Sauce
Source of Recipe
Internet
List of Ingredients
3/4 cup water
1/2 cup sugar
1/2 cup vinegar
1 tbs cornstarch
1 tbs soy sauce
1/4 cup water
Recipe
Bring 3/4 cup water to boil; add sugar, stirring, and cook 1 minute to dissolve; add vinegar and cook 1 minute more. Meanwhile blend cornstarch, soy sauce and remaining cold water to a paste, stir into cooking mixture to thicken. Pour sauce over deep-fried meat or fish and serve.
(Note: Because of their vinegar content, sweet-and-pungent sauces are best prepared in enamel pans. Some may wish to add 2 tbs tomato sauce or 1/2 tsp red food coloring to enhance color.)
Variations:
Instead of sugar, use brown sugar or honey.
Instead of vinegar, use cider vinegar.
Instead of regular soy sauce, use heavy soy sauce.
Instead of 3/4 cup water, use a stock such as chicken stock; or equal parts water and tomato juice; or water and pineapple juice; or pineapple juice and tomato juice.
Also, add any of the following as desired to the cooking mixture before thickening with cornstarch mixture:
1 to 2 tbs sherry;
1 to 2 tbs ketchup or tomato sauce;
1 tbs molasses;
2 garlic cloves, minced;
1 scallion (green onion) stalk, minced;
1/4 tsp Tabasco sauce;
few drops Worcestershire sauce;
few drops sesame oil;
1 tsp ginger juice;
juice of 1/2 lemon;
1/2 cup subgum ginger, sliced (subgum ginger is also known as mixed Chinese pickles or pickled ginger);
1/2 cup sweet mixed pickles, shredded.
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