Makes 1/2 cup
by Kate Heyhoe
by Kate Heyhoe
This recipe is based on one by Barbara Tropp, one of the leading authorities on Chinese cooking. It's got just the right amount of sweet and tart, punched up with the heady flavors of ginger and garlic. Serve with Heart-Shaped Wontons, fried wonton skins, or as the sauce for Sweet 'n' Sour Shrimp or Chicken.
1/4 cup water
2-1/2 tablespoons unseasoned rice vinegar
2-1/2 tablespoons sugar
1 tablespoon ketchup
1 teaspoon soy sauce
1/8 teaspoon salt
Dash red pepper flakes (optional)
1 tablespoon corn or peanut oil
2 teaspoons minced garlic
1 teaspoon minced ginger
1 teaspoon cornstarch dissolved
in 1 tablespoon cold water
Mix together the 1/4 cup water, rice vinegar, sugar, ketchup, soy sauce, salt and red pepper flakes and set aside.
In a small saucepan, heat the oil. Stir in the garlic and ginger and cook until they soften; do not let them brown. (You may need to turn the heat down so they slowly sizzle.)
Stir in the liquid seasonings (except for the cornstarch mixture). Let the mixture come to a boil. Reduce the heat and simmer for about 1 minute, stirring, to allow the flavors to blend. Stir in the cornstarch mixture and heat until the sauce is glossy and tastes cooked through. Turn off heat and cover to keep warm. Sauce will keep refrigerated several days. Serve warm (reheat if necessary).
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