Sweet-and-pungent sauce for carrots

Yield: 4 Servings

Measure Ingredient
1 tablespoon Cornstarch
3 tablespoons Sugar
3 tablespoons Vinegar
½ cup Water
¼ teaspoon Salt

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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