Piquant Oriental Sauce

[Guest guest]

Piquant Oriental Sauce

 

2 tablespoons corn oil

1 onion, cut in 1/4, then in thin slices

1 carrot, cut in julienne strips

1/2 green bell pepper, seeded, cut in thin strips

1 1 1/2 inch piece ginger root, peeled, chopped

3 pinches five spice powder

1 8 oz. can pineapple slices

1 tablespoon sugar

1 tablespoon dark soy sauce

1 tablespoon dry sherry

1 tablespoon malt vinegar

1 1/2 tablespoons catsup

1 tablespoon cornstarch

2/3 cup stock

fresh pineapple leaves, optional

 

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 2/3 cup liquid. Cut 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. Yields 2 1/2 cups.