1. Prepare vegetables as in "Basic Stir-fried Vegetables".

2. In one cup, combine sugar, vinegar, soy sauce and salt. In another, blend cornstarch and cold water to a paste.

3. Heat oil. Add vegetable and stir-fry until half done.

4. Add sugar-vinegar mixture; stir-fry 2 minutes more.

5. Then stir in cornstarch paste to thicken and serve at once.

asparagus, cabbage, carrots, celery or zucchini. Variation: In step 2, add a drop or two of Tabasco Sauce to the sugar-vinegar mixture.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.