PIQUANT ORIENTAL SAUCE

• 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 ")
• 3 pn Five Spice Powder
• 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.