• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Piquant Oriental Sauce

  • Recipe Submitted by on

Category: Indonesian, Condiments

 Ingredients List

  • 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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