Recipe - Piquant Oriental Sauce

2 tablespoon Corn oil
1 Onion, quartered, then in
thin slices
1 Carrot, cut in julienne
strips
One half Green bell pepper, seeded,
cut in thin strips
1 Piece ginger root, peeled,
chopped (11/2")
3 pn Five Spice Powder
8 ounce Pineapple slices
1 tablespoon Sugar
1 tablespoon Dark soy sauce
1 tablespoon Dry sherry
1 tablespoon Malt vinegar
1 One half tablespoon Catsup
1 tablespoon Cornstarch
2/3 cup Chicken stock
Fresh pineapple leaves (opt)

Heat oil in a saucepan. Add onion, carrot, bell pepper and ginger and
stirfry 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 2One half cups.

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini