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Name: Sweet And Sour Sauce Ala the Dumpling Cookbook
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: And coarsely chopped; 1 ts Salt; 1 tb Water; 1 tb Soy sauce; 2 Cloves garlic; peeled and; 2 tb Tree ear mushrooms*; 1 c Sugar; 1/4 c Peanut oil; or vegetable oil; Wedges; 2 c Water; 1 Red bell pepper; or green,; 1 Carrot; coarsely chopped; 1 tb Cornstarch; dissolved in 2; 2/3 c Red wine vinegar; 1 lg Onion; cut into thin

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INGREDIENTS

And coarsely chopped
1 ts Salt
1 tb Water
1 tb Soy sauce
2 Cloves garlic; peeled and
2 tb Tree ear mushrooms*
1 c Sugar
1/4 c Peanut oil; or vegetable oil
Wedges
2 c Water
1 Red bell pepper; or green,
1 Carrot; coarsely chopped
1 tb Cornstarch; dissolved in 2
2/3 c Red wine vinegar
1 lg Onion; cut into thin

Servings

INSTRUCTIONS

1. Soak the mushrooms in very hot water for 30 minutes. Drain. 2. Combine the water, vinegar, sugar, salt, and soy sauce in a saucepan and place over moderate heat. Stir until sugar dissolves. Simmer for 5 to 10 minutes. 3. Heat the peanut or vegetable oil in a skillet and add the mushrooms, all the other vegetables and the garlic. Stir-fry for 5 minutes. 4. Add the vegetables to the vinegar sauce, along with the dissolved cornstarch. Stir well and simmer for 10 minutes. 5. Remove from heat and serve with fried wonton. Notes and Variations *1. The tree ear mushrooms, which are found in Oriental food stores, expand considerably when soaked, so make sure you use a large enough bowl. 2. The sauce can be made far ahead of time and reheated. 3. A few drops of red food coloring will turn the sauce the same color as that sauce served in Chinese restaurants. Maria Polushkin;The Dumpling Cookbook Recipe by: Maria Polushkin, The Dumpling Cookbook

NOTES

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Sweet And Sour Sauce Ala the Dumpling Cookbook

And coarsely chopped 
1 ts Salt 
1 tb Water 
1 tb Soy sauce 
2  Cloves garlic; peeled and 
2 tb Tree ear mushrooms* 
1 c Sugar 
1/4 c Peanut oil; or vegetable oil 
  Wedges 
2 c Water 
1  Red bell pepper; or green, 
1  Carrot; coarsely chopped 
1 tb Cornstarch; dissolved in 2 
2/3 c Red wine vinegar 
1 lg Onion; cut into thin

1. Soak the mushrooms in very hot water for 30 minutes. Drain.    2. Combine the water, vinegar, sugar, salt, and soy sauce in a saucepan and  place over moderate heat. Stir until sugar dissolves. Simmer for 5 to 10  minutes.    3. Heat the peanut or vegetable oil in a skillet and add the mushrooms, all  the other vegetables and the garlic. Stir-fry for 5 minutes.    4. Add the vegetables to the vinegar sauce, along with the dissolved  cornstarch. Stir well and simmer for 10 minutes.    5. Remove from heat and serve with fried wonton.    Notes and Variations    *1. The tree ear mushrooms, which are found in Oriental food stores, expand  considerably when soaked, so make sure you use a large enough bowl.    2. The sauce can be made far ahead of time and reheated.    3. A few drops of red food coloring will turn the sauce the same color as  that sauce served in Chinese restaurants.    Maria Polushkin;The Dumpling Cookbook    Recipe by: Maria Polushkin, The Dumpling Cookbook

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Nutrition

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Serving Size: 1 Serving (1451g)
Recipe Makes: 1 servings

Calories: 2483
Calories from Fat: 7 (0%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 292.9mg		10 %
Potassium 500.7mg		13 %
Total Carbohydrate 633.2g		186 %
	Dietary Fiber 9.1g	37 %
	Sugars, other 624g
Protein 3.1g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2483

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