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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This recipe is a bit different than some others. It has a great flavor. I love this sauce for egg rolls. A chef friend of mine gave this to me a very long time ago. Whenever I know I will be making Chinese Food I make this a few days ahead of time so the flavors could blend. Ingredients:
4 ounces pumpkin puree (in tin) |
4 ounces white vinegar |
6 ounces water |
14 ounces sugar |
1 1/2 lemons (juiced) |
1/2 lemon (finely chopped with skin) |
1/2 teaspoon pepper or 1/2 teaspoon chili pepper |
2 ounces water |
2 teaspoons cornstarch (heaping) |
Directions:
1. Bring to a boil first 7 ingredients.
2. In a small bowl mix water and cornstarch and add to boiling mixture. Boil for one minute. Remove from heat and let cool. Put into a covered container and refrigerate.
3. Great for egg rolls or fried wontons or whatever you like.
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