PIQUANT ORIENTAL SAUCE

      Title: PIQUANT ORIENTAL SAUCE
  Categories: Indonesian, Condiment
       Yield: 1 Servings
  
       2 tb 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 pn Five Spice Powder
       8 oz Pineapple slices
       1 tb Sugar
       1 tb Dark soy sauce
       1 tb Dry sherry
       1 tb Malt vinegar
   1 1/2 tb Catsup
       1 tb Cornstarch
     2/3 c  Chicken stock
            Fresh pineapple leaves (opt)
  
   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.
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