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.