Recipe: Doug's Sweet and Sour Sauce

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Yield: 1 Servings

1/2 c Brown sugar*

           Rice vinegar*
           Water*
      1 ts Light; (Kikkoman) soy sauce
      1 ts Dark soy sauce
      1 tb Catsup
      1 tb Dave's Peach and Hab sauce

bring measuring cup with brown sugar in it to half with rice vinegar, then fill cup to 3/4 mark with water.

Place all of above in a saucepan and heat to simmer, ensuring that the sugar disolves...chop 1 medium to small carrot into chinese roll cut and place in simmering mixture...cut half a green pepper into chunks and also place in saucepan...prepare 2 tbls cornstarch with 2 tbls water and have ready...when carrots are tender firm, add cornstarch mix, slowly, using only as much as required to thicken. Taste, and add salt, if required, then add a good shot of red food coloring, and one tsp of sesame oil, and stir it in. This makes a superb sweet and sour sauce with a little bite, ideal for any Chinese dish calling for sweet and sour, and the rice wine vinegar is a lot less vinegary than others

Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@bc.sympatico.ca> on Nov 06, 1998, converted by MM_Buster v2.0l.

"Don't let your worries get the best of you. Remember, Moses started out as a basket case"

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