Sauce for Chinese Food X 4
Plum Sauce
1 cup plum jam
1 tablespoon vinegar
1 teaspoon onion powder
1/4 teaspoon ginger powder
1/4 teaspoon allspice
1 pinch of garlic salt
1/3 - 1/2 cup of water (depending on how thick the jam is)
Mix the ingredients together well. Bring to a boil on low heat. Cool the sauce and store in a jar in the refrigerator. Use within a few days.
Sweet and Sour Sauce
1/3 cup white or rice vinegar
4 TB brown sugar
1 TB ketchup
1 tsp soy sauce
2 teaspoons cornstarch mixed with 4 teaspoons water
Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.
(If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch.)
Sauce for Sweet and Sour Chicken
4-1/2 TB rice vinegar
1-1/2 TB black rice vinegar
3/4 cup water
3 TB tomato paste
4-1/2 TB brown sugar
3/8 tsp chile sauce
1-1/2 tsp cornstarch mixed with 6 teaspoons water
In a small saucepan, add the ingredients for the sweet and sour sauce and bring to a boil. Turn the heat to low and keep warm.
Red Sweet and Sour Sauce
1/2 cup red wine vinegar
1/2 cup ketchup
1/3 cup sugar
15 drops red pepper sauce
Mix all ingredients. Cover and refrigerate.
B-man 