Sweet-and-pungent sauce for carrots
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Cornstarch |
| 3 | tablespoons | Sugar |
| 3 | tablespoons | Vinegar |
| ½ | cup | Water |
| ¼ | teaspoon | Salt |
Directions
1. Combine all ingredients in a saucepan. Cook, stirring, over medium heat until sauce thickens and is smooth.
2. Pour over cooked carrots and serve.
NOTE: This sauce also goes well with cooked cabbage.
VARIATIONS:
1. For the water, substitute pineapple juice.
2. In Step 1, also add 1 tablespoon soy sauce.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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