Yield: 1 Servings
|½ cup||Brown sugar*|
|1 teaspoon||Light; (Kikkoman) soy sauce|
|1 teaspoon||Dark soy sauce|
|1 tablespoon||Dave's Peach and Hab sauce|
* bring measuring cup with brown sugar in it to half with rice vinegar, then fill cup to ¾ mark with water.
Place all of above in a saucepan and heat to simmer, ensuring that the sugar disolves...chop 1 medium to small carrot into chinese roll cut and place in simmering mixture...cut half a green pepper into chunks and also place in saucepan...prepare 2 tbls cornstarch with 2 tbls water and have ready...when carrots are tender firm, add cornstarch mix, slowly, using only as much as required to thicken. Taste, and add salt, if required, then add a good shot of red food coloring, and one tsp of sesame oil, and stir it in. This makes a superb sweet and sour sauce with a little bite, ideal for any Chinese dish calling for sweet and sour, and the rice wine vinegar is a lot less vinegary than others Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@...> on Nov 06, 1998, converted by MM_Buster v2.0l.