This is a great sauce when served with shellfish. A bit more complicated than others, the rich flavor is extraordinary.

Piquant Oriental Sauce
 
Author:
Recipe type: Sauces
Serves: 2 1/2 Cups
Ingredients
  • 2 Tablespoons corn oil
  • 1 onion, cut in quarters, 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
  • 1 can pineapple slices (8 ounce)
  • 1 Tablespoon sugar
  • 1 Tablespoon dark soy sauce
  • 1 Tablespoon dry Sherry
  • 1 Tablespoon malt vinegar
  • 1 1/2 Tablespoons catsup
  • 1 Tablespoon cornstarch
  • 2/3 Cup chicken stock
  • fresh pineapple leaves (optional)
Instructions
  1. Heat oil in a saucepan.
  2. Add onion, carrot, bell pepper and ginger and stir-fry 3 minutes.
  3. Add Five Spice Powder and remove from heat.
  4. Drain pineapple slices, reserving juice. Add enough water to make 2/3 cup liquid. Cut 2 pineapple slices in thin pieces; reserve remaining pineapple slices for another use.
  5. In a bowl, mix together sugar, soy sauce, sherry, vinegar, catsup and pineapple juice. Add pineapple juice mixture and pineapple pieces to vegetables.
  6. 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.
  7. Garnish with pineapple leaves, if desired.
  8. Makes 2-1/2 cups.

Serve hot with fried chicken, pork, steaks or shellfish.

Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.