Sweet And Sour

Mmmmm....so I've been on a Chinese cuisine kick. On Saturday I made beef and veggie egg rolls, sweet and sour chicken (the right way, it was sooooo yummy). The following day I made another batch of egg rolls, sesame beef and broccoli stir fry, and fried rice.

Today for lunch I mixed the leftover egg roll cabbage mix with the fried rice plus more cooked brown rice and soy sauce then re-fried the egg rolls for a delicious lunch. Where's the pics? Ummm...well, let's just say it was too late.

What was my fav?! Oh, the sweet and sour sauce was divine! It has a lovely twang to it.

Here's the recipe:
Mel's Sweet and Sour Sauce
1 20 oz. can crushed pineapple
3/4 cup sugar
1 cup water
1 cup vinegar
1-2 TBLS dark soy sauce
2 TBLS cornstarch
2 TBLS cool water
1 cup orange marmalade

Heat the pineapple w/ juice, sugar, water, vinegar and soy to boiling in 3 qt sauce pan. Mix cornstarch and 2 TBLS water in a small cup/bowl and blend well. Stir into boiling sauce and boil 1-2 minutes until thickened stirring constantly. Cool about 20 minutes and stir in orange marmalade. Stores in the refridgerator for 2 weeks. Makes about 5 1/2 cups.
Serve with fried rice, sweet and sour chicken, egg rolls. Be creative and let me know what you try it on!