| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Indo |
Indonesian, Condiment |
1 |
Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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