For Hillary. When I asked my Mother-in-law for her so-good sweet & sour sauce recipe she said it was her Aunt-in-law's, and agreed that it was a most excellent one. The bonus? It's easy and versatile too. I've used it for S & S pork, chicken and meatballs. Try it. You'll like it.
1/2 cup each white sugar, packed brown sugar and white vinegar.
1 Tablespoon each cornstarch and soya sauce
3/4 cup water.
Blend the sugars and cornstarch together in a small saucepan. Stir in vinegar, soya sauce and water. Bring to a boil, over medium heat, stirring constantly. Simmer together til sauce thickens and turns clear.
Use the sauce with meat and serve with rice, or as a dipping sauce for chicken fingers.
SWEET & SOUR MEATBALLS: Season your uncooked, ground beef with a package of onion soup mix (a pound - a pound & a half per package soup mix), OR with 1/4 tsp. garlic powder, 1 tsp. onion powder, 1/2 tsp. seasoned salt, and a liberal sprinkling of pepper. Shape seasoned ground beef into balls. Cook meatballs in skillet (frying pan) until they're brown. (If you don't want to bake them for an hour, make sure the meatballs are cooked right through- until there's no pinkness in the middle of them. Cut the biggest one in half to make sure it's cooked in the middle) Remove meatballs to a casserole dish. Drain fat from skillet. Use the skillet to make the sauce. Pour the sauce over the meatballs in the casserole dish. Bake meatballs in sauce at 350*F for an hour, (while you make the rice and wash the pan!). You can also make the meatballs and sauce ahead- the night before or in the morning, and leave it in the fridge. Just microwave it at suppertime til meatballs are hot and sauce is bubbly. I've also made sweet and sour meatballs, and instead of putting them in a casserole pot I've left them in the slow cooker on Low heat all day.
SWEET & SOUR CHICKEN OR PORK: Make the sauce, and add cooked chopped chicken breast or boneless pork. Leftover roast pork is very nice when it's done up in a sweet & sour sauce.
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