Recipes from China :: Chinese Salads, Dressings, and Sauces
This sauce is great with tempura-battered shrimp or fish, wontons and egg rolls. 1/4 c. chicken broth or water
2 Tbsp. lemon juice
2 Tbsp. honey
1 Tbsp. vinegar
1 Tbsp. canola (or other vegetable) oil
1 1/2 tsp. catsup
1/4 tsp. garlic salt
1 tsp. cornstarch
1 tsp. cold water Heat chicken broth, lemon juice, honey, vinegar, canola (or other vegetable) oil, catsup and garlic salt to boiling in a 1-quart saucepan. Mix cornstarch and water; stir into broth mixture. Heat to boiling, stirring constantly. Cover and refrigerate. Makes 2/3 c..
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