When you’re considering an Asian-themed meal, you have several options available. There’s traditional soy sauce and gyoza sauce, but what about plum sauce? This is a bright, sweet, and somewhat spicy blend enjoyable on egg rolls, chicken pork, and fried wontons. When using this sauce, consider having Plum Wine, such as Fu Ki or Takara, as an accompaniment.
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Classic Plum Sauce
Ingredients
- 1 lb Elephant heart plums
- ½ cup light brown sugar
- 11/4 cup rice wine vinegar
- 2 tbsp apple cider vinegar
- 1 tbsp Mirin or soy sauce
- ¼ tsp. Five-spice powder
- 2 ½ inch slices of fresh ginger root
- Pinch red chili flakes
- ¼ tsp salt
Instructions
- Rinse, peel, and chop the plums
- Remove the skin from the ginger root
- Place all the ingredients in a simmering pot
- Bring to a boil, then immediately turn the stovetop heat to medium
- Continue until the plums are soft (about 20 minutes)
- Cool for 10 minutes
- Use an emersion blender, working until the sauce smooths
- Cool at room temperature for two hours
- Transfer into a food storage container for use within the next two weeks
Notes
Ginger: Allspice, ground nutmeg, cinnamon
Light Brown Sugar: Molasses, Hawaiian sugar
Vinegar: White wine vinegar, champagne vinegar
Mirin: Saki with honey
Five spice powder: Garam Masala, Bharat, Za'atar.
Chili flakes: Red pepper flakes