Piquant oriental sauce Recipe

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Piquant oriental sauce

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Categories:	Asian, Chinese, Condiments, Ethnic, Indonesian, Oriental	Rating:	0
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Ingredients:

2	tbsp	Corn oil
1		Onion, quartered, then in
		-thin slices
1		Carrot, cut in julienne
		-strips
1/2		Green bell pepper, seeded
		-cut in thin strips
1		Piece ginger root, peeled
		-chopped (1-?)
3	pinch	Five Spice Powder
8	oz	Pineapple slices
1	tbsp	Sugar
1	tbsp	Dark soy sauce
1	tbsp	Dry sherry
1	tbsp	Malt vinegar
1 1/2	tbsp	Catsup
1	tbsp	Cornstarch
2/3	cup	Chicken stock
		Fresh pineapple leaves (opt)

Procedures:

1	Heat oil in a saucepan.
2	Add onion, carrot, bell pepper and ginger and stir-fry 3 minutes.
3	Add five spice powder and remove from heat.
4	Drain pineapple slices, reserving juice.
5	Add enough water to make 2/3 cup liquid.
6	Cup 2 pineapple slices in thin pieces; reserve remaining pineapple slices for another use.
7	In a bowl, mix together sugar, soy sauce, sherry, vinegar, catsup and pineapple juice.
8	Add pineapple juice mixture and pineapple pieces to vegetables.
9	Blend cornstarch smoothly with a little stock, then add remaining stock.
10	Add stock to vegetable mixture and bring to a boil, stirring constantly.
11	Reduce heat and simmer 2 minutes, stirring constantly.
12	Garnish with pineapple leaves, if desired.
13	Makes 2-?cups.
14	Note: serve hot with fried chicken, pork steaks or shellfish