Sweet and sour sauce ala the dumpling cookbook

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Tree ear mushrooms*
2 cups Water
⅔ cup Red wine vinegar
1 cup Sugar
1 teaspoon Salt
1 tablespoon Soy sauce
¼ cup Peanut oil; or vegetable oil
1 Red bell pepper; or green, seeded
And coarsely chopped
1 large Onion; cut into thin
Wedges
1 Carrot; coarsely chopped
2 Cloves garlic; peeled and crushed
1 tablespoon Cornstarch; dissolved in 2
1 tablespoon Water

Directions

1. Soak the mushrooms in very hot water for 30 minutes. Drain.

2. Combine the water, vinegar, sugar, salt, and soy sauce in a saucepan and place over moderate heat. Stir until sugar dissolves. Simmer for 5 to 10 minutes.

3. Heat the peanut or vegetable oil in a skillet and add the mushrooms, all the other vegetables and the garlic. Stir-fry for 5 minutes.

4. Add the vegetables to the vinegar sauce, along with the dissolved cornstarch. Stir well and simmer for 10 minutes.

5. Remove from heat and serve with fried wonton.

Notes and Variations

*1. The tree ear mushrooms, which are found in Oriental food stores, expand considerably when soaked, so make sure you use a large enough bowl.

2. The sauce can be made far ahead of time and reheated.

3. A few drops of red food coloring will turn the sauce the same color as that sauce served in Chinese restaurants.

Maria Polushkin;The Dumpling Cookbook Recipe by: Maria Polushkin, The Dumpling Cookbook Converted by MM_Buster v2.0l.

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