Sweet and Sour Sauce
Sweet and Sour Sauce
Serves: makes about 1½pt -900ml
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 mins
ingredients
4 tablespoons -
sunflower oil
2 cloves - garlic
2 - onions
2 - green bell peppers
4 - carrots
1 piece about 1 inch - root ginger
6 tablespoons - white wine vinegar
½ pint - water
2 oz - Demerara (turbinado) sugar
1 tablespoon - soy sauce
2 tablespoons - cornflour (cornstarch or wheat starch)
- salt and pepper
2 cloves - garlic
2 - onions
2 - green bell peppers
4 - carrots
1 piece about 1 inch - root ginger
6 tablespoons - white wine vinegar
½ pint - water
2 oz - Demerara (turbinado) sugar
1 tablespoon - soy sauce
2 tablespoons - cornflour (cornstarch or wheat starch)
- salt and pepper
directions
- In preparation, peel and crush (mince) the garlic, peel and finely chop the onions, core, seed and finely slice the green peppers, peel and thinly slice the carrots, peel and chop the ginger.
- Heat the oil in a frying pan, add the garlic, onions, green peppers, carrots and ginger and fry gently for about 5 minutes until they are softened slightly. Meanwhile, place the remaining ingredients in a bowl with salt and freshly ground pepper to taste. Mix thoroughly until smooth then add to the pan. Bring to the boil, stirring all the time, then turn down the heat and simmer for 20 minutes until the vegetables are tender and the sauce is thickened.
- Serve warm or cold with barbequed meats or many Chinese recipes.