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Piquant oriental sauce
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Condiments, Ethnic, Indonesian, Oriental |
| Yield: |
1 |
| Rating: |
0 |
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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-?) | | 3
| pinch | Five Spice Powder | | 8
| oz | 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) |
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Procedures:
| 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. | | 5 | Add enough water to make 2/3 cup liquid. | | 6 | Cup 2 pineapple slices in thin pieces; reserve remaining pineapple slices for another use. | | 7 | In a bowl, mix together sugar, soy sauce, sherry, vinegar, catsup and pineapple juice. | | 8 | Add pineapple juice mixture and pineapple pieces to vegetables. | | 9 | Blend cornstarch smoothly with a little stock, then add remaining stock. | | 10 | Add stock to vegetable mixture and bring to a boil, stirring constantly. | | 11 | Reduce heat and simmer 2 minutes, stirring constantly. | | 12 | Garnish with pineapple leaves, if desired. | | 13 | Makes 2-?cups. | | 14 | Note: serve hot with fried chicken, pork steaks or shellfish |
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