Instructions: * Bring measuring cup with brown sugar in it to half with rice vinegar, then fill cup to 3/4 mark with water.

Place all of above in a saucepan and heat to simmer, ensuring that the sugar disolves...chop 1 medium to small carrot into chinese roll cut and place in simmering mixture...cut half a green pepper into chunks and also place in saucepan...prepare 2 tbls cornstarch with 2 tbls water and have ready...when carrots are tender firm, add cornstarch mix, slowly, using only as much as required to thicken. Taste, and add salt, if required, then add a good shot of red food coloring, and one tsp of sesame oil, and stir it in. This makes a superb sweet and sour sauce with a little bite, ideal for any Chinese dish calling for sweet and sour, and the rice wine vinegar is a lot less vinegary than others

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