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

Piquant Oriental Sauce
Recipe type: Sauces
Serves: 2 1/2 Cups
  • 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)
  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.

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