| previous | next |
Title: Piquant Oriental Sauce
Categories: Sauce Asian
Yield: 1 Batch
| 2 | tb | 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 (1-1/2") | |
| 8 | oz | Pineapple slices |
| 1 | tb | Sugar |
| 1 | tb | Dark soy sauce |
| 1 | tb | Dry sherry |
| 1 | tb | Malt vinegar |
| 1 1/2 | tb | Catsup |
| 1 | tb | Cornstarch |
| 2/3 | c | 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 2/3 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 2-1/2 cups.
NOTE: Serve hot with fried chicken, pork steaks or shellfish.
| previous | next |