Recipe: RE: Mindy [sweet and sour sauce x 3]

Mindy,

Can't tell you how I make my sweet and sour dishes one by one as they are all slight (or very) different from each other. But here are 3 recipes which I think could work. If you are looking for a "bright color and very sweet sauce", then you aren't searching for a traditional Chinese sauce. Instead, you need to search for it under "Chinese American Food" and should get better results. Good luck.

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EASY SWEET 'N SOUR SAUCE
Use it with sweet 'n sour entrees or as a dip for appetizers (egg rolls, won ton, etc.)

Makes 1 cup

INGREDIENTS
1/4 cup Ketchup
1/4 cup Rice wine vinegar
1/4 cup Sugar
1/4 cup Water

DIRECTIONS
Combine all the ingredients in a saucepan. Bring to a boil, then reduce heat and simmer for 45 minutes.

The sauce can be used with any recipe requiring a sweet & sour sauce, or it can be used as a dipping sauce (serve warmed for dipping).
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SWEET & SOUR SAUCE SUPPOSEDLY PEKINGESE STYLE
Yield: 1 batch

1 tb Cornstarch
1/3 c Water
6 tb Brown sugar
1/4 c Rice vinegar (or white
Vinegar, use 2 T less)
1/4 c Orange juice (or 1 T
OJ concentrate)
3 tb Ketchup or tomato puree
3 tb Lemon juice (or vinegar)
2 ts Regular soy sauce
1/2 ts Ginger root, minced
1/4 ts Hot chili oil, optional
1/4 ts Hot sauce, optional
1 tb Pickled ginger,
Shredded, optional

Mix cornstarch and water. Add rest of ingredients.
Bring to a boil. Cook over medium heat until glossy
and thickened.
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SWEET & SOUR SAUCE
Yield: 4 servings

2 tb Oil, peanut
2 ts Garlic, minced
2 ts Ginger, minced
1 c Water
1 c Vinegar
1 c Sugar
1 c Ketchup
2 tb Cornstarch
2 tb Water
1/2 ts Salt

Heat the oil in a wok and add garlic, ginger,
water, vinegar, sugar and ketchup.

Dissolve the cornstarch in the water and add salt.

Add to the mixture in the wok and cook until
clear.

Serve hot, or cool and refrigerate for later use.
Reheat before serving over fish