Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1½ teaspoon | Sugar |
| 3 tablespoons | Soy sauce |
| 3 tablespoons | Vinegar |
| 2 tablespoons | Peanut oil |
1. Combine sugar, soy sauce and vinegar.
2. Gradually stir in oil to blend. Pour over cold vegetables.
VARIATIONS:
1. For the vinegar, use wine vinegar; or substitute lemon juice to taste.
2. For the peanut oil, substitute 1 teaspoon sherry and a few drops of sesame oil.
3. In step 1, add either 1 or 2 slices fresh ginger root, or 1 or 2 garlic cloves, minced. Or add ½ teaspoon powdered mustard and ¼ teaspoon paprika.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .