Sweet And Pungent Sauce I Recipes

SWEET-AND-PUNGENT SAUCE I

Steps:

• 1. Bring water to a boil. Add sugar, stirring, and cook another minute to dissolve. Add vinegar cook 1 minute more. 2. Meanwhile blend cornstarch, soy sauce and remaining cold water to a paste. Then stir in to thicken. Pour sauce over deep-fried meat or 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 tablespoons tomato sauce or 1/2 teaspoon red food coloring. VARIATIONS: * For the sugar, use brown sugar or honey. * For the vinegar, use cider vinegar. * For the soy sauce, use heavy soy sauce. * For the water in step 1, substitute stock. Or use equal parts of water and tomato juice or water and pineapple juice or pineapple juice and tomato juice. * After step 1, add any of the following: 1 to 2 tablespoons sherry 1 to 2 tablespoons catsup or tomato sauce 1 tablespoon molasses 2 garlic cloves, minced 1 scallion stalk, minced 1/4 teaspoon salt 1/4 teaspoon Tabasco Sauce few drops of Worcestershire Sauce few drops of sesame oil 1 teaspoon ginger juice juice of 1/2 lemon 1/2 cup subgum ginger, sliced 1/2 cup 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. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP-FRIED SWEET-AND-PUNGENT SPARERIBS I

Steps:

• 1. Prepare a sweet-and-pungent sauce (search for " Category: Sweet-and-Pungent Sauces"). 2. Peel and sliver carrot and cucumber mince garlic. Combine with vinegar, sugar and salt. Let stand 15 minutes or more. 3. Cut ribs apart, then with a cleaver, chop each, bone and all, in 1-inch sections. Wash in cold water and drain well. 4. Beat egg. Then blend with cornstarch, soy sauce, Five Spices, pepper, and remaining salt and vinegar to make a batter. 5. Dip rib sections in batter to coat. Heat oil to smoking. Add ribs a few at a time. Reduce heat slightly and deep-fry until golden. Drain on paper toweling. 6. Reheat sweet-and-pungent sauce. Briefly stir in ribs to reheat. Drain marinated carrots and cucumber and arrange on a serving platter with ribs and sauce on top. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

SWEET AND SOUR SAUCE I

Steps:

• Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

SWEET-AND-PUNGENT BEEF BALLS

Steps:

• BEEF BALLS: In a large bowl, combine ground beef with minced onion.
• Add egg, bread crumbs, salt, and pepper.
• Blend well but do not overhandle meat.
• Form into walnut-size balls.
• Heat stock to boiling.
• Add beef balls a few at a time (to keep temperature of stock from dropping to rapidly) and simmer, covered, until done, about 30 minutes.
• SWEET-N-PUNGENT SAUCE.
• Bring stock to a boil.
• Add sugar, stirring, and cook another minute to dissolve.
• Add vinegar; cook 1 minute more.
• Meanwhile blend cornstarch, soy sauce, and water to a paste.
• Then stir in to thicken.
• Pour sauce over cooked beef balls.
• Variations: For the sugar use brown sugar or honey.
• For the vinegar, use cider vinegar.
• For the soy sauce, use heavy soy sauce.