Title: Sweet And Sour Sauce
Categories: Chinese, Sauces
Yield: 3 /4 cup
2 tb Sunflower oil
4 cl Garlic; minced
1 tb Fresh ginger root; minced
2 ts Mustard seed
1 ts Cumin seed
1 ts Turmeric
1/2 ts Ground cinnamon
1/4 c Honey
1/4 c Lemon juice
1/4 c Orange juice
1 tb Tamari
This sauce is very concentrated, and a little goes a long way. We
serve it on Stir-Fried Vegetables, using 2 ts for each serving of
stir-fry.
Heat oil in a small saucepan, then add garlic, ginger, and mustard and
cumin seed. Continue to cook over medium heat, covered, until seeds
begin to snap and pop. Lower heat and allow seeds to finish popping.
Lift lid, add rest of ingredients, and stir well. Remove from heat.
Recipe by Horn of the Moon Cookbook by Ginny Callan
