Recipe number 49610 is

Piquant Oriental Sauce

The ingredients are:
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 (1-1/2") 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)

The recipe yield is:
1 Servings

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.

Indonesian; Condiment

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