Ingredients
1 tbsp sugar
1 tbsp distilled vinegar
1 tbsp dry sherry
2 tbsp soy sauce
3 tbsp chicken broth
2 tsp cornstarch
Directions
Combine all ingredients and mix well. When your stir-fry is just
about done, move the stir-fry to the outside of the wok. Add the
cooking sauce to the center and mix with juices. When mixed toss with
stir-fry to coat.
Servings: 1 servings
Chinese Cooking Sauce - Melinda Lee Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Sauce
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions far back into distant history, at least as far back into history as the ancient Egyptians, and possibly even further than that. In practice though, these, early cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Later on, we find some recipe books which date from the 14th Century - a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these books are nothing to do with the indian curry that is popular today, but rather descriptions of the types of food prepared for the rich and wealthy people of the time. Later on in the 1400s, people returning from the crusades brought back many spices and herbs from the East, such as coriander, basil and rosemary. The introduction of these new tastes caused a surge in recipe books, many of which are now in academic collections. The introduction of the TV gave us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, allowing us all to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chinese Cooking Sauce Melinda Lee recipe.
