Yield: 1 servings
|2 tablespoons||Corn oil|
|1 \N||Onion, cut in 1/4s, then in thin slices|
|1 \N||Carrot, cut in julienne strips|
|½ \N||Green bell pepper, seeded, cut in thin strips|
|1 \N||Piece ginger root, peeled, chopped (1-1/2\")|
|3 pinches||Five Spice Powder|
|1 can||Pineapple slices (8 oz)|
|1 tablespoon||Dark soy sauce|
|1 tablespoon||Dry sherry|
|1 tablespoon||Malt vinegar|
|⅔ cup||Chicken stock|
|\N \N||Fresh pineapple leaves (opt)|
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.