Piquant Oriental Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
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 ounce: 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
Directions:
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 from luhu.jp
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 from luhu.jp