Piquant Oriental Sauce

2 tablespoons corn oil
1 onion, cut in 1/4, then in thin slices
1 carrot, cut in julienne strips
1/2 green bell pepper, seeded, cut in thin strips
1 1 1/2 inch piece ginger root, peeled, chopped
3 pinches five spice powder
1 8 oz. can pineapple slices
1 tablespoon sugar
1 tablespoon dark soy sauce
1 tablespoon dry sherry
1 tablespoon malt vinegar
1 1/2 tablespoons catsup
1 tablespoon cornstarch
2/3 cup stock
fresh pineapple leaves, optional

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. Cut 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.

Yields 2 1/2 cups.