SWEET & SOUR—This term is used to describe dishes that have a flavor balanced between sweet and pungent, usually accomplished by combining sugar and vinegar. The flavor is often incorporated into a sauce or dressing that can be served with meat, fish or vegetables. The Chinese are famous for their sweet-and-sour specialties and the Germans are noted for their delicious sweet-and-sour cabbage dishes. So I can say this is a combination of German-Chinese effect!
As everybody knows, I’m living in German speaking country. It does in fact originate from China, and is now also used in some American and European cuisines.
* 6 pcs. Burgers (my homemade/see entry of “Burgers for Viand”)
* 1 onion
* 3 cloves garlic, crushed and peeled
* thumb-sized ginger, peeled and sliced
* 1 medium-sized carrot
* 1 pc. leek
* 1 each green and red bell peppers
* 3 tbsp. of vinegar (you may need more if using mild-strength vinegar)
* 6 tbsp. of sugar, white or brown/it’s up to you
* 1 tsp. of salt
* 1/2 tsp. Tabasco
* 1 tbsp. of tomato paste
* 1 tbsp. of cornstarch
* 1 c. of water
* sesame seed oil
* 3 tbsps. vegetable oil
—In a pan heat some vegetable oil and saute: onion, crushed garlic, ginger, carrot, leek, green and red bell peppers.
—Cover oevr lower heat cook until vegetables are done.
—Add Burgers and pour in the sweet and sour sauce. (For sweet and sour sauce see entry)
Cover for about 3 to 5 minutes enough the burgers to get warm. serve while hot.