Receta Sweet And Pungent Sauce
by Global Cookbook

Avg. 0/5 0 votos


	Raciónes: 4

Ingredientes

Bring water to a boil. Add in sugar, stirring, and cook another minute to dissolve. Add in vinegar; cook 1 minute more.
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.
For the vinegar, use cider vinegar.
For the soy sauce, use heavy soy sauce.
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.
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
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.