Piquant Oriental Sauce
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1 servings
2 T Corn oil
1 Onion, cut in 1/4s, 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
1 cn Pineapple slices (8 oz)
1 T Sugar
1 T Dark soy sauce
1 T Dry sherry
1 T Malt vinegar
1 1/2 T Catsup
1 T 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.
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