Basic sweet-and-pungent vegetables

Yield: 4 Servings

Measure 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

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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