help please

[welsh wizard]

Hi, I need to make catering quantites ~(100 + portons) of sweet and sour and black bean sauce, anyone have any recipies I could pinch?

Cheers WW

[wheels]

Take-away style or 'authentic'?

Phil

[welsh wizard]

Take away style. I need them for noodles I will cook at shows

Cheers WW

[vagreys]

Here's a sweet-sour sauce. Looks like a take-out version. If you want it more nuclear red, you could just add food color. I haven't used this particular recipe, but the recipes in Food for Fifty are generally reliable.

10 oz Sugar, granulated
1/4 C cornstarch
1 C vinegar, cider
2 1/2 C water
1/4 C soy sauce
3/4 C catsup

1. Combine sugar and cornstarch in kettle.

2. Add vinegar, water, and soy sauce to dry ingredients and stir until smooth.

3. Stir catsup into mixture in kettle. Cook until translucent, stirring constantly. Serve as a condiment with egg rolls or chicken nuggets.

Yield: 1 1/4 quarts

Notes:
NUTRITIONAL ANALYSIS: 1478 Calories; 1g Fat (0.4% calories from fat); 6g Protein; 382g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 6275mg Sodium.

Categories: Condiment

Source: Food for Fifty, Thirteenth Edition
Copyright: © 2011 by Prentice-Hall, Inc.

[wheels]

When for?

[welsh wizard]

thanks Vagreys that looks the ticket.

Hi Wheels, I will be starting my shows in May 2013 and need to have it buttoned down by then.

Cheers WW

[Dave Smith]

150 ml chicken stock. 1 Tbls light soy sauce. ½ teaspoon salt. 1 ½ Tbls white rice vinegar. 1 Tbls sugar. 1 Tbls tomato paste. 1 teaspoon cornflour. 1 teaspoon water.

Combine the sauce ingredients in a large pan and bring to the boil.In a small bowl combine the water and cornflour. Stir this into the sauce and bring back to the boil, allowing the sauce to thicken.

[Dave Smith]

Obviously up the ingredients for what you need