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.