Sweet And Pungent Sauce I Recipes
CHINESE SWEET AND SOUR PUNGENT BARBQUE SAUCE
Found this in a magazine years ago, it is my all time favorite on any meat that I grill outside. The Sour/Sweet flavor blends very nicely.
Provided by Shirl
Categories Sauces
Time 30m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Saute onion in oil until translucent.
- Add garlic stir until you can smell the garlic.
- Add all other ingredients EXCEPT sherry and corn starch.
- Simmer 15 minutes.
- Stir together corn starch and sherry.
- Add corn starch and sherry mix to other ingredients.
- Simmer until thick.
Nutrition Facts : Calories 283.1, Fat 7, SaturatedFat 0.9, Sodium 1261.2, Carbohydrate 51, Fiber 0.7, Sugar 44.8, Protein 2.4
CHINESE SWEET AND PUNGENT PORK
This recipe is from "The House of Chan Cookbook". The book was published in 1952 and was written by Sou Chan. He owned the famous House of Chan restaurant in New York. My aunt Theresa has made this dish many times and she still has the original book with its worn and yellowed pages. I recently purchased a used copy (much to my joy!) and thought I would post this much loved recipe. Prep and cooking times are approximate. (Depends on how fast you are...lol)
Provided by Silent Rain
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Beat the egg; mix flour, salt, and water with it to form thin batter.
- Pour over pork, mix to coat the pieces, then fry them, piece by piece, in deep, hot oil till browned.
- Drain.
- Mix pineapple, green pepper, vinegar, sugar, 3/4 cup water, and molasses.
- Stir until it boils; add tomato.
- Mix cornstarch with the 1/4 cup water and stir into the sauce.
- Cook till thickened.
- Add pork, stir to mix well, and serve at once.
Nutrition Facts : Calories 461, Fat 22, SaturatedFat 7.5, Cholesterol 133.4, Sodium 394.8, Carbohydrate 40.5, Fiber 1.8, Sugar 22.3, Protein 23.5
SWEET-AND-PUNGENT SAUCE COMBINATIONS
Number Of Ingredients 0
Steps:
- POSSIBLE COMBINATIONS FOR SWEET-AND-PUNGENT SAUCES FOR CHICKEN LIVERS: scallions, ginger root, carrots, green peppers, sweet mixed pickles FOR FISH AND FISHBALLS: ginger root or pickled ginger carrots, turnips and onions. Or green pepper, pineapple chunks, tomatoes, pickles. (You may also add roast pork, sliced, diced or slivered, when adding the vegetables.) FOR PORK: green peppers, pineapple chunks, tomatoes, lichee fruit, molasses FOR SHRIMP:bamboo shoots, crab apples, green peppers, tomatoes, pineapple chunks, catsup FOR SPARERIBS: carrots, green peppers, honey, pickles, tomatoes, pineapple chunks FOR WONTONS: onions, pineapple chunks, tomatoes, green peppers, bamboo shoots, pickles, mushrooms, roast porkThe Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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