Recipe - Basic Sweet-And-Pungent Vegetables

1 pound Vegetables
2 (up to)
3 tablespoon Sugar
3 tablespoon Vinegar
1 tablespoon Soy sauce
One half teaspoon Salt
1 tablespoon Cornstarch
2 tablespoon Water
2 tablespoon Oil

1. Prepare vegetables as in "Basic Stirfried Vegetables".

2. In one cup, combine sugar, vinegar, soy sauce and salt. In another,
blend cornstarch and cold water to a paste.

3. Heat oil. Add vegetable and stirfry until half done.

4. Add sugarvinegar mixture; stirfry 2 minutes more.

5. Then stir in cornstarch paste to thicken and serve at once.

NOTE: Any of the following vegetables are suitable for this recipe:
asparagus, cabbage, carrots, celery or zucchini. VARIATION: In step 2, add
a drop or two of Tabasco Sauce to the sugarvinegar mixture.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.