CORIANDER PINEAPPLE SAUCE
A simple sauce of crushed pineapple and pineapple juice. Flavored with soy sauce, brown sugar and liquid smoke. Seasoned with coriander, garlic, onion, dry mustard powders. Lightly thickened.
This time we serve it over pan-fried CHICK’N strips, cauliflower buds and green beans. Old country taste made animal-free! Ouch she did it again!
Sauce makes 5 cups, CHICK’N Veg platter serves 4
22 oz. can crushed pineapple in 100% juice
16 oz. 100% pineapple juice
1/2 c. soy sauce
2 T. vegetable oil
3/4 c. light brown sugar
2 t. garlic powder
2 t. onion powder
2 t. ground coriander
2 t. dry mustard
1 T. liquid smoke
1 t. salt
1/4 t. red cayenne pepper
fresh grind black pepper to taste – I use sev. twists
3 T. cornstarch mixed with 1/4 c. water till dissolved
In large saucepan over medium heat combine all sauce ingredients, except cornstarch liquid. Stir well.
Bring to low boil, reduce heat to low and cook 10 minutes. Stirring as needed.
Dissolve cornstarch in water, then pour into boiling sauce, stirring continuously till thickened.
Cook on low heat about 10 minutes, stirring often till sauce darkens considerably.
Adjust for salt.
Use as a sauce for Asian Chinese dishes:
10 oz. pkg. froz. cut green beans
12 oz. froz. cauliflower buds
2 T. vegetable oil
10 oz. pkg. froz. MEATLESS CHICK’N STRIPS by GARDEIN
Optional: White sesame seeds and sliced scallion for garnish
Cook frozen cut green beans and cauliflower buds in water till tender, drain, then cut buds into bites. Set aside.
Sauté frozen CHICK’N strips in vegetable oil till browned on both sides.
Add 2 cups Coriander Pineapple Sauce, stir till hot.
Place heated cauliflower and green beans on large platter. Pour CHICK’N Coriander Pineapple Strips from skillet over cauliflower and green beans.
If desired sprinkle with white sesame seed and sliced scallion as garnish.
Needs no rice but if you like, then go ahead.
Notes: If sauce needs thinning, add a little water.
Use leftover sauce for another dish.