Oriental-Style Sauce
From:	Jean-Claude B., Montreal, Quebec, Canada
Comments:	700 watt oven Preparation time: 7 minutes Cooking time: 9 minutes Waiting time: none An interesting, distinctive easy to prepare sauce to serve over poached or braised fish. Preferably use Sake but, if it is not available, then use dry White Vermouth.

2 tablespoons [30 mL] cornstarch 1 cup [250 mL] pineapple or apple juice 1/4 cup [60 mL] Sake or White Vermouth 2 tablespoons [30 mL] soy sauce 1 tablespoon [15 mL] dark brown sugar 1/4 cup [60 mL] cider vinegar 1 tablespoon [15 mL] freshly grated ginger Salt

Mix together cornstarch and 1/4 cup [60 mL] of the pineapple or apple juice. Pour Sake or White Vermouth into a large casserole, along wit remaining pineapple or apple juice, soy sauce, brown sugar and cider vinegar. Microwave for 5 minutes on 'HIGH'. Stir well. Pour in cornstarch mixture; stir in grated ginger. Microwave for 4 minutes on 'HIGH'. Stir until sauce is creamy and translucent. Check for seasonings; salt to taste and serve.