Best 3 Sweet And Pungent Sauce I Recipes
**Unveil the Harmony of Sweet and Pungent Sauce: A Culinary Journey Through Authentic Asian Flavors**
Embark on a tantalizing culinary adventure with Alice's Sweet and Pungent Sauce, a versatile condiment that captures the essence of authentic Asian cuisine. This delectable sauce, with its harmonious blend of sweet, sour, and spicy notes, elevates any dish to new heights of flavor. Discover a treasure trove of mouthwatering recipes that showcase the versatility of this exceptional sauce. Delight in an array of culinary creations, from the classic Sweet and Pungent Chicken to the tantalizing Sweet and Pungent Shrimp, each dish a testament to the transformative power of this extraordinary sauce. Immerse yourself in the vibrant world of Asian flavors and let your taste buds dance with joy.
SWEET-AND-PUNGENT SAUCE II
Number Of Ingredients 9
Steps:
- 1. Mince garlic. Slice, dice or sliver vegetables. 2. Combine sugar, vinegar, water and soy sauce. 3. Heat oil. Add garlic and stir-fry a few times. Add vegetables stir-fry until slightly softened (2 to 3 minutes). 4. Add sugar-vinegar mixture. Stir in over medium heat to dissolve and heat through. 5. Meanwhile blend cornstarch and remaining cold water to a paste then stir in to thicken. Pour over deep-fried meat or fish and serve. NOTE: For the vegetables, use any of the following in any combination: bamboo shoots, carrots, cucumbers, green peas, green peppers, mushrooms, onions, pickles and snow peas. You may also add, at the end of step 4, fresh tomatoes or canned pineapple chunks, lichees or crab apples. For typical combinations, see Sweet-And-Pungent Sauce Combinations.VARIATIONS: * For the garlic, substitute 2 slices fresh ginger root and 1 scallion stalk, both minced. * For the oil, substitute chicken fat or lard. * For the sugar, use brown sugar or honey. * For the vinegar, use cider vinegar. * For the soy sauce, use heavy soy sauce. * For the water in step 1, substitute stock. Or use equal parts of water and tomato juice or water and pineapple juice or pineapple juice and tomato juice. * For other ingredients that may be added in step 2: 1 to 2 tablespoons sherry 1 to 2 tablespoons catsup or tomato sauce 1 tablespoon molasses 2 garlic cloves, minced 1 scallion stalk, minced 1/4 teaspoon salt 1/4 teaspoon Tabasco Sauce few drops of Worcestershire Sauce few drops of sesame oil 1 teaspoon ginger juice juice of 1/2 lemon 1/2 cup subgum ginger, sliced 1/2 cup sweet mixed pickles, shredded * Omit the cornstarch paste in step 5. Instead, combine the cornstarch directly with the ingredients in step 2, increasing the water to 1 cup. Add, as in step 4, and cook, stirring, to thicken. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
PANDA INN'S SWEET AND PUNGENT SHRIMP
Make and share this Panda Inn's Sweet and Pungent Shrimp recipe from Food.com.
Provided by Dienia B.
Categories Chinese
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Peel and devein shrimp.
- Slice in halve lengthwise.
- Rinse well pat dry.
- Add the egg white to shrimp mix well.
- Mix 1 1/2 tablespoons cornstarch with 1/2 teaspoon salt.
- Add to the shrimp.
- Stir to coat well.
- Add 1 1/2 tablespoon oil and mix well again.
- Refrigerate at least 2 hours.
- Remove the shrimp and dust with remaining cornstarch.
- Shrimp should be dry to the touch.
- Heat fryer to 350°F; shake off excess cornstarch and separate shrimp.
- Fry till golden brown.
- Combine the shrimp with the sauce and toss quickly to coat.
- To make the sauce: Combine the sugar, salt, vinegar and catsup; set aside.
- Mix the sherry and cornstarch; set aside.
- Heat 1 teaspoon oil in the wok.
- Add garlic, ginger, zests, green onion and red pepper.
- Cook 30 seconds; stir in catsup mix.
- Immediately add sherry mixture and cook till slightly thickened.
Nutrition Facts : Calories 366.5, Fat 7.5, SaturatedFat 0.9, Cholesterol 143.2, Sodium 1453.4, Carbohydrate 53, Fiber 0.7, Sugar 20.5, Protein 17.1
CLASSIC COCKTAIL SAUCE
A combination of pungent horseradish and sweet ketchup make up the foundation of this classic cocktail sauce, which is seasoned with lemon juice, hot sauce and a dash of Worcestershire. Drizzle it on a shrimp cocktail or dab it sparingly on raw seafood. A little of this assertive mixture goes a long way.
Provided by Melissa Clark
Categories condiments, seafood
Time 10m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Mix together all the ingredients in a small bowl until well blended. Taste and add more lemon juice or hot sauce as needed. Cocktail sauce will keep in the refrigerator in a covered container for at least 2 weeks.
Tips:
- For a thicker sauce, use less water or broth. For a thinner sauce, use more.
- To make the sauce spicier, add more chili peppers or chili sauce. For a milder sauce, omit the chili peppers or use less chili sauce.
- For a sweeter sauce, add more sugar or honey. For a less sweet sauce, omit the sugar or honey or use less.
- For a more pungent sauce, add more garlic, ginger, and green onions. For a less pungent sauce, omit the garlic, ginger, and green onions or use less.
- To make the sauce more flavorful, use a variety of vegetables, such as carrots, celery, and bell peppers. You can also add fruits, such as pineapple and mango.
- To make the sauce healthier, use low-sodium soy sauce and omit the sugar or honey. You can also use whole-wheat flour instead of all-purpose flour.
Conclusion:
Sweet and pungent sauce is a versatile sauce that can be used with a variety of dishes, such as chicken, shrimp, beef, and tofu. It is also a great dipping sauce for spring rolls, dumplings, and wontons. With its sweet, sour, and spicy flavors, sweet and pungent sauce is sure to please everyone at your table.
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