Piquant oriental sauce

Yield: 1 servings

Measure 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)

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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