Subj : Sweet & Sour Sauce anyone
To : Nigel Reed
From : Dave Drum
Date : Mon Mar 31 2025 06:38:00
-=> Nigel Reed wrote to Fidonet.COOKING <=-
NR> Does anyone have a good tried and tested sweet & sour sauce? I saw Ben
NR> posted one in Feb but that seems to be not what I'm after. I'd like it
NR> to be fairly thick but not so much so I can stick bricks together with
NR> it :) A little runny but not so watery it sticks to nothing and ends up
NR> at the bottom of the bowl. Just a good ol' sweet 'n sour.
NR> Need something to go with my leftover pork :)
Here's one I use which should adapt well. Good luck ...
MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: Chinese Sweet & Sour Pork
Categories: Pork, Vegetables, Rice, Fruits
Yield: 4 servings
1 1/3 c Uncooked long-grain rice
2 2/3 c Water
1/4 c Cornstarch
2 tb A-P flour
1 ts Sugar
1/4 ts Baking soda
3 tb Water
1 lg Egg; beaten
1/2 lb Boneless pork loin; in 2" X
- 1/2" x 1/4" pieces
Oil for frying
3 tb brown sugar
2 tb cornstarch (see note)
1/2 tb Chicken-flavor soup base
1/2 c Water
3 tb Rice vinegar
2 tb Ketchup *
2 ts Soy sauce
20 oz Can pineapple chunks in
- unsweetened juice, drained
- reserving 3 tb liquid
1 cl Garlic; minced
1 lg Bell pepper; in 3/4" pieces
* I used Red Gold's ketchup w/Huy Fong Sriracha for a
little zip. You couls also use Heinz Spicy (Tabasco) or
Frank's Red Hot Ketchup - UDD
Cook rice in 2 2/3 cups water as directed on package.
Meanwhile, in medium bowl, combine 1/4 cup cornstarch,
flour, sugar, baking soda, 3 tablespoons water and egg;
mix well. Add pork; stir until well coated.
In deep fryer, heavy saucepan or wok, heat 2" to 3" oil
to 375oF/190oC. Fry coated pork pieces, 1/4 of total
amount at a time, for 2 to 3 minutes or until golden
brown and no longer pink in center, turning once. Drain
on paper towels. Reserve 1 tablespoon of the oil from
deep fryer.
In small saucepan, combine brown sugar, 2 tablespoons
cornstarch, bouillon, 1/2 cup water, vinegar, ketchup,
soy sauce and reserved 3 tablespoons pineapple liquid;
blend well. Cook over medium-high heat until bubbly and
thickened, stirring constantly. Keep warm.
Heat reserved 1 tablespoon oil in large skillet or wok
until hot. Add garlic and bell pepper; cook and stir 2
to 3 minutes or until bell pepper is crisp-tender. Stir
in pineapple chunks, pork and sauce. Cook until
thoroughly heated. Serve over rice.
NOTE: If you are planning to prepare this ahead and re-
heat to serve substitute arrowroot for the cornstarch.
Cornstarch breaks down and gets watery in the presence
of acidic ingredioents like vinegar, etc. - UDD
RECIPE FROM:
https://www.pillsbury.com
Uncle Dirty Dave's Kitchen
MMMMM
... Campers in sleeping bags are the soft tacos of the bear world.
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