Piquant Oriental Sauce

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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