Piquant Oriental Sauce Recipe - Cooking Index
Piquant Oriental Sauce Recipe - Cooking Index
| 2 tablespoons | 30ml | Corn oil |
| 1 | Onion - quartered, thin | |
| Slices | ||
| 1 | Carrot - julienne | |
| 1/2 | Green bell pepper - seeded, cut in thin strips | |
| 1 | Ginger root - peeled, chopped | |
| 1/8 teaspoon | 0.6ml | Five spice powder |
| 8 oz | 227g | Pineapple slices |
| 1 tablespoon | 15ml | Sugar |
| 1 tablespoon | 15ml | Dark soy sauce |
| 1 tablespoon | 15ml | Dry sherry |
| 1 tablespoon | 15ml | Malt vinegar |
| 1 1/2 tablespoons | 22ml | Catsup |
| 1 tablespoon | 15ml | Cornstarch |
| 2/3 cup | 157ml | Chicken stock |
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.
Source:
"Welcome to Our Family Dinner Table"
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