Post #541103 by GentleHangman on Wed, Jul 7, 2010 3:31 AM

I'll gladly share the recipe:

SAUCE:
1/2 Cup packed dark brown sugar
3/4 Cup cider vinegar (I use slightly less)
2 TBS molasses
1 Cup water
1 green pepper cut into bite-sized pieces
1 firm tomato cut into bite-sized wedges - Italian plum or "Roma" tomatoes work best-for the ones in the picture I used 'grape' tomatoes sliced length-wise 'cause I had them on hand. I even threw in some sliced water chestnuts, but I usually don't use them.
1 small can pineapple chunks in own juice
3 slices of garlic.
2-3 thin slices of fresh ginger root
3 TBS corn starch (dissolved in 1/4 cup of water)
1 tsp of Canola Oil
3 Slices of fresh ginger root

PREPARATION:
Cut up green peppers and tomatoes
Drain pineapple chunks reserving the juice.
In a medium sauce pan over medium heat, heat the garlic and ginger slices in the tablespoon of canola oil just enough to release their flavor and aroma - be careful not to burn the garlic.
Add the brown sugar, water vinegar and molasses blending until smooth.
Add the green pepper pieces and the pineapple chunks and bring to a boil, stirring constantly.
At the boil, stir in the cornstarch/water mixture and continue stirring until the caramel-colored sauce is clear and the desired consistancy- add water if necessary.

The reserved pineapple juice can be used to increase the sweetness, if desired.

Add the tomato wedges at the last minute - just before serving

Serve over batter-fried chicken or pork pieces for "Sweet & Pungant Chicken or Pork"

As far as I can tell this recipe is NOTHING like so-called "Sweet & Sour" sauces as served in American Chinese restaurants. It is not pink or red as no food coloring is used. It is natural.

As a child of the 50's our family used to frequent Joyce Chen's "Small Eating Place" in Cambridge, Mass. and my mother and Mrs. Chen became friends. Joyce always came out to our table to talk with my parents and make suggestions. The food was served "Family Style" on a lazy susan in the center of the table. There were large strips of rice paper banners hanging down from the ceiling with Chinese writing on them - those were the menus for the large group of Chinese patrons who frequented her establishment. At the restaurant, they always recommended beer as a beverage - but my father had to go across the street to a liquor store to buy it, as the restaurant had no liquor license.

Joyce Chen gave this recipe to my mother saying this is what she served at her home - not in the restaurant.

Enjoy!

I bet you feel more like you do now now than you did when you came in.

GH

[ Edited by: gentlehangman 2010-07-08 02:55 ]