Sauce Recipes Sweet and Sour Sauce Ingredients 1 carrot 1 green pepper 1 tbsp vegetable oil 1 small onion, chopped 1 garlic clove, crushed 2.5 cm lin piece of fresh root ginger, grated 1 tbsp cornflour 1 1/4 cups chicken stock 2 tbsp tomato purée 1 tbsp soft dark brown sugar 2 tbsp white wine vinegar 2 tbsp rice wine or dry sherry salt and ground black pepper Preparation: 1) Slice the carrot lengthways, then cut it into thin strips, quarter the pepper, discard the core and seeds and cut the flesh into thin strips. 2) heat the oil in a saucepan and fry the onion and garlic for 5 minutes until soft but not brown, add the carrot and pepper strips, with the ginger, fry for 1 minute more. 3) In a small bowl, mix the cornflour to a paste with a little of the chicken stock, pour the remaining stock into the pan, then stir in the tomato purée , brown sugar, vinegar and rice wine or sherry. 4) Add the cornflour paste to the pan, stir over a medium heat until the sauce boils and thickens, lower the heat and simmer for 2-3 minutes or until the vegetables are just tender, add salt and pepper to taste. Serve with stir-fried pork, prawns or chicken, garnished with cucumber, or pour the sauce over rice or noodles. Read aslo: Mayonnaise Sauce and Derivatives   Aioli Sauce Bechamel Sauce   Hollandaise Sauce Food Tip on Preparing Sauces Steak Marinades Recipes  Cooking tips on Marinades and Marinating