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Ingredientes
- 3/4 c. Water
- 1/2 c. Sugar
- 1/2 c. Vinegr
- 1 Tbsp. Cornstarch
- 1 Tbsp. Soy sauce
- 1/4 c. Water
Direcciones
- 1. Bring water to a boil. Add in sugar, stirring, and cook another minute to dissolve. Add in vinegar; cook 1 minute more.
- 2. Meanwhile blend cornstarch, soy sauce and remaining cool water to a paste. Then stir in to thicken. Pour sauce over deep-fried meat or possibly fish and serve.
- NOTE: Sweet-and-pungent sauces, because of their vinegar content, are best prepared in enamel pans. Their color can be enhanced by the addition of 2 Tbsp. tomato sauce or possibly 1/2 tsp. red food coloring.
- VARIATIONS:1. For the sugar, use brown sugar or possibly honey.
- 2. For the vinegar, use cider vinegar.
- 3. For the soy sauce, use heavy soy sauce.
- 4. For the water in step 1, substitute stock. Or possibly use equal parts of water and tomato juice; or possibly water and pineapple juice; or possibly pineapple juice and tomato juice.
- 5. After step 1, add in any of the following:
- 1 to 2 Tbsp. sherry 1 to 2 Tbsp. catsup or possibly tomato sauce
- 1 Tbsp. molasses 2 garlic cloves, chopped
- 1 scallion stalk, chopped 1/4 tsp. salt
- 1/4 tsp. Tabasco Sauce few drops of Worcestershire Sauce
- few drops of sesame oil 1 tsp. ginger juice
- juice of 1/2 lemon 1/2 c. subgum ginger, sliced
- 1/2 c. sweet mixed pickles, shredded
- 6. Omit the cornstarch paste in step 2. Instead, combine the cornstarch with the water in step 1 before heating it. Then cook, stirring, to thicken as the sugar and vinegar are added.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 4 servings | |
| Calories 106 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 228mg | 10% |
| Potassium 9mg | 0% |
| Total Carbs 27.12g | 7% |
| Dietary Fiber 0.1g | 0% |
| Sugars 25.05g | 17% |
| Protein 0.26g | 0% |
