now i am drooling, Lee

--
Have a great day
"KROM" > wrote in message
...
> ok I dug out my recipe for a general tszo type sauce..delicious on
> anything and dipping sauce.
>
> 1/4 cup water
>
> equivalent sweetener of your choice to equal 1/4 cup sugar
>
> 1 tsp msg <optional>
>
> 1 tsp salt <omit if adding soy sauce>
>
> 1 tbsp pepper..white or black
>
> 1 tablespoon toasted sesame oil
>
> 1 tbsp hoisen sauce or oyster flavor sauce <oyster usually has less carbs
> if any>
>
> 2 tbsp balsamic vinegar
>
> 2 tbsp rice wine vinegar or sake
>
> 1 tsp five spice powder <optional but I like it>
>
> heat till a boil and let cool to serve as a dipping sauce or serve over
> veggies etc..over broccoli and chicken is awesome!
>
> that's the base..you change the flavor with things like red pepper flakes
> or onions or garlic or fresh ginger all wonderful
>
> I learned from a friend who was a Chinese chef that once you learn the
> flavors of hoisen and fish sauce and soy sauce and oyster flavor sauce and
> sesame oil you good to go making Chinese its all adjusting those flavors
> to your taste.
>
> Stock those in your pantry and your golden.
>
> For example a fast brush on chicken sauce is simply oyster sauce and a
> squirt of organic ketchup brushed over it before baking.
>
> KROM
>
>
>
>
>
>
> "Stormmmee" > wrote in message
> ...
>> thank you so much, i have never seen that sauce in apackette in a recipe,
>> and i would really like to but in the back of my mind it seems like it
>> might be scarey. Lee
>>
>> --
>> Have a great day
>> "KROM" > wrote in message
>> ...
>>> I've made a regular one with replacing sugar with liquid splenda and it
>>> was as good as the regular one.
>>> This was a more authentic sauce though and not the usual sweet and sour
>>> like you'd get in a packet...that I don't know how to make..
>>>
>>> I don't have the recipe for mine handy but it was something simple like
>>> in a small pot heat some rice wine vinegar with some red pepper flakes
>>> in it then add soy sauce and then either oyster flavor sauce or fish
>>> sauce and splenda.
>>> I also use toasted sesame oil in the non fish sauce one.
>>>
>>> I usually augment that sauce with onion and garlic finely minced or
>>> green onion and often fine diced red pepper.
>>>
>>> If I'm making the fish sauce one I fine dice a baby carrot to flavor but
>>> not spike me as I cant do carrot much at all.
>>>
>>> I just use all the standard base ingredients and play around to find
>>> flavors I like.
>>>
>>> KROM
>>>
>>> "Stormmmee" > wrote in message
>>> ...
>>>> does anyone have a tried and true recipe for sweet and sour sauce they
>>>> would be comfortable serving to guests? lee
>>>>
>>>> --
>>>> Have a great day
>>>>
>>
>>