-=> Quoting Michael Loo to Jim Weller <=-

 ML> Red dye ... red being an auspicious color

 JW> I've wondered if the red dye was a cheap way to suggest cherry
 JW> sauce.  I've had cherry pork and chicken in places that used
 JW> real cherries and they were exceedingly delicious.

 ML> cherries are a newcomer to Chinese dishes, like within
 ML> our lifetime as far as I know.
 
Then perhaps some enterprising Chinese-Canadian chefs recently
upgraded the standard red sauce by using cherries, rather than vice
versa.

 ML> Huh - I thought pea peas could not become
 ML> field peas no matter how they tried.

I'm lead to believe that pea peas are a fairly recent variety
derived from ancient field peas developed by selective breeding.
Wikipedia suggests garden peas became a thing in the 1600s, snow
peas and sugar peas in the 1800s.
      
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sweet and Sour Cherry Sauce
 Categories: Chinese, Sauces, Jw, Fruit
      Yield: 1 cup

      1 c  Sour Cherries; pitted
    - and pureed
      1 tb Sugar or honey, to taste
      1 tb Vinegar
    1/2 ts Cinnamon
    1/2 ts Cloves, Ground
      1 ts Lemon Rind, grated

  Combine cherries, sugar, vinegar, cinnamon and lemon rind and bring
  to a boil. Lower heat and cook 5 mins. Add a little water to thin, if
  desired.

  An attempt to approximate the cherry sauce used in Chinese-Canadian
  restaurants for Chicken Balls. Posted by Jim Weller.
  
MMMMM

Cheers

Jim


... Ladies love outlaws like babies love stray dogs

___ Blue Wave/QWK v2.20