| 53 | 54 | 55 | 56 | 57 |
| 1 | 24 | 48 | 72 | 96 |
|
COLLECTION: Honey-Tint Sauce
bite-sized pieces. Mix together the honey, ketchup, soy sauce and
mustard in a non-metal container.
Now heat the oil in a wok. When hot, add the meat. Keep tossing
and turning the meat (Chinese cooking chopsticks and a wooden
spatula are very useful for this) until cooked. Next add the onions
and keep tossing and turning and then add the vegetables. Keep
tossing and turning until the vegetables are cooked (this will take
a bit longer if you used some frozen vegetables), and then add
the sauce. Keep stirring.
The final step is to get the sauce to the consistency that you want.
It may be at the right consistency already, or particularly if you
have added frozen veg, then it might be a bit too thin and watery.
In this case repeat the cornflour step until you have the right
consistency (probably only need to do it once)
Cornflour step: In the bowl you used for mixing the sauce, put a
tablespoon of ketchup, a dash of soy sauce and a
rounded tablespoon of cornflour. Blend together to
form a smooth paste. Add to mixture in wok and stir
well, heating until it thickens (it thickens at
boiling point)
Serve hot with the rice.
This stir-fry freezes well (not with the rice).
Serves: 4 (well, the quantities of sauce/onion I have given for 4.
It is up to you what proportions/weight of veg and meat you use,
and whether you like lots of sauce or not too much sauce. Go by
visual quantity to see whether you've got the right amount of
ingredients.)
amyl
http://www.cs.cmu.edu/~mjw/recipes/sauces/honey-tint-sauce-coll.html (3 of 3) [12/17/1999 11:46:41 AM]
Page
Quick Jump
|