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.
--- MultiMail/Win v0.52
 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

.