1 tablespoon soy sauce
1 teaspoon brown sugar
1 teaspoon salt
1 tablespoon vegetable oil
1 onion, chopped
2 carrots, cut into 1/2 inch cubes
1 (10 ounce) can condensed cream of mushroom soup
2 tablespoons sherry
2 tablespoons brown sugar
2 tablespoons rice wine vinegar
salt and pepper to taste
2 tablespoons cornstarch
1 teaspoon vegetable oil
1/3 cup water
2 tablespoons distilled white vinegar
2 tablespoons cornstarch
1/4 cup soy sauce
2 tablespoons cornstarch
1 teaspoon white sugar
2 tablespoons sherry
Combine soy sauce, brown sugar, salt, vegetable oil, onion, carrots, cream of mushroom soup, sherry and brown sugar in small bowl; mix well. Cover; refrigerate about 1 hour or until mixture is thickened.