Sweet And Pungent Sauce I Recipes

CHINESE SWEET AND SOUR PUNGENT BARBQUE SAUCE

Steps:

• Saute onion in oil until translucent.
• Add garlic stir until you can smell the garlic.
• Add all other ingredients EXCEPT sherry and corn starch.
• Simmer 15 minutes.
• Stir together corn starch and sherry.
• Add corn starch and sherry mix to other ingredients.
• Simmer until thick.

PANDA INN'S SWEET AND PUNGENT SHRIMP

Steps:

• Peel and devein shrimp.
• Slice in halve lengthwise.
• Rinse well pat dry.
• Add the egg white to shrimp mix well.
• Mix 1 1/2 tablespoons cornstarch with 1/2 teaspoon salt.
• Add to the shrimp.
• Stir to coat well.
• Add 1 1/2 tablespoon oil and mix well again.
• Refrigerate at least 2 hours.
• Remove the shrimp and dust with remaining cornstarch.
• Shrimp should be dry to the touch.
• Heat fryer to 350°F; shake off excess cornstarch and separate shrimp.
• Fry till golden brown.
• Combine the shrimp with the sauce and toss quickly to coat.
• To make the sauce: Combine the sugar, salt, vinegar and catsup; set aside.
• Mix the sherry and cornstarch; set aside.
• Heat 1 teaspoon oil in the wok.
• Add garlic, ginger, zests, green onion and red pepper.
• Cook 30 seconds; stir in catsup mix.
• Immediately add sherry mixture and cook till slightly thickened.

CHINESE SWEET AND PUNGENT PORK

Steps:

• Beat the egg; mix flour, salt, and water with it to form thin batter.
• Pour over pork, mix to coat the pieces, then fry them, piece by piece, in deep, hot oil till browned.
• Drain.
• Mix pineapple, green pepper, vinegar, sugar, 3/4 cup water, and molasses.
• Stir until it boils; add tomato.
• Mix cornstarch with the 1/4 cup water and stir into the sauce.
• Cook till thickened.
• Add pork, stir to mix well, and serve at once.

SWEET-AND-PUNGENT SAUCE COMBINATIONS

Steps:

• POSSIBLE COMBINATIONS FOR SWEET-AND-PUNGENT SAUCES FOR CHICKEN LIVERS: scallions, ginger root, carrots, green peppers, sweet mixed pickles FOR FISH AND FISHBALLS: ginger root or pickled ginger carrots, turnips and onions. Or green pepper, pineapple chunks, tomatoes, pickles. (You may also add roast pork, sliced, diced or slivered, when adding the vegetables.) FOR PORK: green peppers, pineapple chunks, tomatoes, lichee fruit, molasses FOR SHRIMP:bamboo shoots, crab apples, green peppers, tomatoes, pineapple chunks, catsup FOR SPARERIBS: carrots, green peppers, honey, pickles, tomatoes, pineapple chunks FOR WONTONS: onions, pineapple chunks, tomatoes, green peppers, bamboo shoots, pickles, mushrooms, roast porkThe Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.