Basic sweet-and-pungent vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Vegetables (up to) |
| 3 | tablespoons | Sugar |
| 3 | tablespoons | Vinegar |
| 1 | tablespoon | Soy sauce |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Cornstarch |
| 2 | tablespoons | Water |
| 2 | tablespoons | Oil |
Directions
1. Prepare vegetables as in "Basic Stir-fried Vegetables".
2. In one cup, combine sugar, vinegar, soy sauce and salt. In another, blend cornstarch and cold water to a paste.
3. Heat oil. Add vegetable and stir-fry until half done.
4. Add sugar-vinegar mixture; stir-fry 2 minutes more.
5. Then stir in cornstarch paste to thicken and serve at once.
NOTE: Any of the following vegetables are suitable for this recipe: asparagus, cabbage, carrots, celery or zucchini. VARIATION: In step 2, add a drop or two of Tabasco Sauce to the sugar-vinegar mixture.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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