Piquant oriental sauce
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | tablespoons | Corn oil |
1 | Onion, cut in 1/4s, then in thin slices | |
1 | Carrot, cut in julienne strips | |
½ | Green bell pepper, seeded, cut in thin strips | |
1 | Piece ginger root, peeled, chopped (1-1/2\") | |
3 | pinches | Five Spice Powder |
1 | can | Pineapple slices (8 oz) |
1 | tablespoon | Sugar |
1 | tablespoon | Dark soy sauce |
1 | tablespoon | Dry sherry |
1 | tablespoon | Malt vinegar |
1½ | tablespoon | Catsup |
1 | tablespoon | Cornstarch |
⅔ | cup | Chicken stock |
Fresh pineapple leaves (opt) |
Directions
Heat oil in a saucepan. Add onion, carrot, bell pepper and ginger and stir-fry 3 minutes. Add Five Spice Powder and remove from heat. Drain pineapple slices, reserving juice. Add enough water to make ⅔ cup liquid. Cup 2 pineapple slices in thin pieces; reserve remaining pineapple slices for another use.
In a bowl, mix together sugar, soy sauce, sherry, vinegar, catsup and pineapple juice. Add pineapple juice mixture and pineapple pieces to vegetables. Blend cornstarch smoothly with a little stock, then add remaining stock. Add stock to vegetable mixture and bring to a boil, stirring constantly. Reduce heat and simmer 2 minutes, stirring constantly. Garnish with pineapple leaves, if desired.
Makes 2-½ cups.
NOTE: Serve hot with fried chicken, pork steaks or shellfish.
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