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.