Here’s the sauce that goes with the first Sweet and Sour Pork recipe.
From the box of D.W. from Cedar Falls, Iowa.
1/2 cup cornstarch
1/4 cup firmly packed brown sugar
1-1/2 Tbsp. minced fresh ginger
4 cloves garlic, minced
1/4 teaspoon ground red pepper
2/3 cup soy sauce
1/3 cup cider vinegar
1 can (13-3/4 oz.) chicken or beef broth
2/3 cup dry sherry
In 1 quart jar, combine cornstarch, brown sugar, ginger, garlic, red pepper. Add soy sauce and vinegar; shake until blended. Add broth and sherry. Shake well.
Store covered in refrigerator up to two weeks. Shake before using. Sauce may be frozen in tightly covered containers. Thaw and shake well before using.
Makes 4 cups.