I remember as a kid going with my folks for Chinese food. My favorite part of the meal was dipping something in the sweet and sour sauce.
The sauce I make is not smooth like what you get in a Chinese restaurant. My sauce is called Mandarin Sauce and is chunky. It does take a while to prepare, but I never have leftovers.
1 cup whole tomatoes (about 1 can)
½ cup cider vinegar
½ cup chopped white onion
1 ½ cups sugar
1 slice fresh ginger 1/8" thick
1 tablespoon soy sauce
½ cup bell peppers cut up (I use green)
salt to taste
½ cup crushed pineapple.
Combine everything but the green peppers.
Bring to a boil.
Simmer 20 minutes over a low flame.
Add cornstarch to thicken.
Add bell peppers and serve
The sauce I make is not smooth like what you get in a Chinese restaurant. My sauce is called Mandarin Sauce and is chunky. It does take a while to prepare, but I never have leftovers.
1 cup whole tomatoes (about 1 can)
½ cup cider vinegar
½ cup chopped white onion
1 ½ cups sugar
1 slice fresh ginger 1/8" thick
1 tablespoon soy sauce
½ cup bell peppers cut up (I use green)
salt to taste
½ cup crushed pineapple.
Combine everything but the green peppers.
Bring to a boil.
Simmer 20 minutes over a low flame.
Add cornstarch to thicken.
Add bell peppers and serve
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