Sweet And Pungent Sauce Ii Food

PANDA INN'S SWEET AND PUNGENT SHRIMP

Steps:

• Peel and devein shrimp.
• Slice in halve lengthwise.
• Rinse well pat dry.
• Add the egg white to shrimp mix well.
• Mix 1 1/2 tablespoons cornstarch with 1/2 teaspoon salt.
• Add to the shrimp.
• Stir to coat well.
• Add 1 1/2 tablespoon oil and mix well again.
• Refrigerate at least 2 hours.
• Remove the shrimp and dust with remaining cornstarch.
• Shrimp should be dry to the touch.
• Heat fryer to 350°F; shake off excess cornstarch and separate shrimp.
• Fry till golden brown.
• Combine the shrimp with the sauce and toss quickly to coat.
• To make the sauce: Combine the sugar, salt, vinegar and catsup; set aside.
• Mix the sherry and cornstarch; set aside.
• Heat 1 teaspoon oil in the wok.
• Add garlic, ginger, zests, green onion and red pepper.
• Cook 30 seconds; stir in catsup mix.
• Immediately add sherry mixture and cook till slightly thickened.

SWEET-AND-PUNGENT BEEF BALLS

Steps:

• BEEF BALLS: In a large bowl, combine ground beef with minced onion.
• Add egg, bread crumbs, salt, and pepper.
• Blend well but do not overhandle meat.
• Form into walnut-size balls.
• Heat stock to boiling.
• Add beef balls a few at a time (to keep temperature of stock from dropping to rapidly) and simmer, covered, until done, about 30 minutes.
• SWEET-N-PUNGENT SAUCE.
• Bring stock to a boil.
• Add sugar, stirring, and cook another minute to dissolve.
• Add vinegar; cook 1 minute more.
• Meanwhile blend cornstarch, soy sauce, and water to a paste.
• Then stir in to thicken.
• Pour sauce over cooked beef balls.
• Variations: For the sugar use brown sugar or honey.
• For the vinegar, use cider vinegar.
• For the soy sauce, use heavy soy sauce.

TOFU WITH PEANUT-GINGER SAUCE

Steps:

• In a small bowl, whisk together all the above ingredients. Thin out as desired with water. Brush or spoon onto sliced tofu (cooked or uncooked).

SWEET-AND-PUNGENT SAUCE II

Steps:

• 1. Mince garlic. Slice, dice or sliver vegetables. 2. Combine sugar, vinegar, water and soy sauce. 3. Heat oil. Add garlic and stir-fry a few times. Add vegetables stir-fry until slightly softened (2 to 3 minutes). 4. Add sugar-vinegar mixture. Stir in over medium heat to dissolve and heat through. 5. Meanwhile blend cornstarch and remaining cold water to a paste then stir in to thicken. Pour over deep-fried meat or fish and serve. NOTE: For the vegetables, use any of the following in any combination: bamboo shoots, carrots, cucumbers, green peas, green peppers, mushrooms, onions, pickles and snow peas. You may also add, at the end of step 4, fresh tomatoes or canned pineapple chunks, lichees or crab apples. For typical combinations, see Sweet-And-Pungent Sauce Combinations.VARIATIONS: * For the garlic, substitute 2 slices fresh ginger root and 1 scallion stalk, both minced. * For the oil, substitute chicken fat or lard. * For the sugar, use brown sugar or honey. * For the vinegar, use cider vinegar. * For the soy sauce, use heavy soy sauce. * For the water in step 1, substitute stock. Or use equal parts of water and tomato juice or water and pineapple juice or pineapple juice and tomato juice. * For other ingredients that may be added in step 2: 1 to 2 tablespoons sherry 1 to 2 tablespoons catsup or tomato sauce 1 tablespoon molasses 2 garlic cloves, minced 1 scallion stalk, minced 1/4 teaspoon salt 1/4 teaspoon Tabasco Sauce few drops of Worcestershire Sauce few drops of sesame oil 1 teaspoon ginger juice juice of 1/2 lemon 1/2 cup subgum ginger, sliced 1/2 cup sweet mixed pickles, shredded * Omit the cornstarch paste in step 5. Instead, combine the cornstarch directly with the ingredients in step 2, increasing the water to 1 cup. Add, as in step 4, and cook, stirring, to thicken. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

CLASSIC COCKTAIL SAUCE

Steps:

• Mix together all the ingredients in a small bowl until well blended. Taste and add more lemon juice or hot sauce as needed. Cocktail sauce will keep in the refrigerator in a covered container for at least 2 weeks.

SWEET-AND-PUNGENT SAUCE I

Steps:

• 1. Bring water to a boil. Add sugar, stirring, and cook another minute to dissolve. Add vinegar cook 1 minute more. 2. Meanwhile blend cornstarch, soy sauce and remaining cold water to a paste. Then stir in to thicken. Pour sauce over deep-fried meat or fish and serve. NOTE: Sweet-and-pungent sauces, because of their vinegar content, are best prepared in enamel pans. Their color can be enhanced by the addition of 2 tablespoons tomato sauce or 1/2 teaspoon red food coloring. VARIATIONS: * For the sugar, use brown sugar or honey. * For the vinegar, use cider vinegar. * For the soy sauce, use heavy soy sauce. * For the water in step 1, substitute stock. Or use equal parts of water and tomato juice or water and pineapple juice or pineapple juice and tomato juice. * After step 1, add any of the following: 1 to 2 tablespoons sherry 1 to 2 tablespoons catsup or tomato sauce 1 tablespoon molasses 2 garlic cloves, minced 1 scallion stalk, minced 1/4 teaspoon salt 1/4 teaspoon Tabasco Sauce few drops of Worcestershire Sauce few drops of sesame oil 1 teaspoon ginger juice juice of 1/2 lemon 1/2 cup subgum ginger, sliced 1/2 cup sweet mixed pickles, shredded * Omit the cornstarch paste in step 2. Instead, combine the cornstarch with the water in step 1 before heating it. Then cook, stirring, to thicken as the sugar and vinegar are added. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

CHINESE SWEET AND SOUR PUNGENT BARBQUE SAUCE

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.