seb@mtgzy.UUCP (s.e.badian) (02/04/86)
And finally, the sweet and sour sauce I promised from Chef Chu's Distinctive Cuisine of China (rated the best Chinese cookbook among me and my friends). Sweet and Sour Sauce 1 orange 1 lemon 1 thumb-size chuck fresh ginger, crushed 1 cup catsup 1 cup sugar 3/4 cup distilled white vinegar 2 cups water pinch salt 1/4 tsp red food coloring (optional) 1/4 tsp yellow food coloring (optional) cornstarch paste Squeeze juice from orange and lemon into a saucepan. Drop in rinds and ginger. Stir in catsup, sugar, vinegar, water, salt, and food colorings. Bring to a boil, reduce heat, and simmer for 5 minutes. Cool and remove the rinds and ginger. NOTE: This recipe makes 1 quart. When ready to use, pour as much sauce as needed into a saucepan. Heat to simmering and add enough cornstarch paste to make the consistency of pancake syrup. It will thicken further as it cools. Sharon Badian ihnp4!mtgzz!mtgzy!seb