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Ginger-Plum Sauce

Yield Makes 1 cup


  • 1/2 lemon grass stalk, halved lengthwise
  • 1/2 cup rice wine vinegar
  • 1/2 cup sugar
  • 1/4 cup frozen orange juice concentrate, thawed
  • 1/4 cup chopped onion
  • 1/3 cup bottled plum sauce
  • 2 tablespoons chopped fresh ginger
  • 1 tablespoon bottled sweet chili sauce
  • 2 garlic cloves, minced
  • 1 purple plum, pitted and thinly sliced
  • 1 star anise
  • 1 tablespoon water
  • 2 teaspoons cornstarch

How to Make It

  1. Pound lemon grass with a meat mallet to slightly flatten and break apart fibers.

  2. Combine lemon grass, vinegar, and next 9 ingredients in a small saucepan; bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, 35 minutes, stirring occasionally.

  3. Pour mixture through a fine wire-mesh strainer into a bowl, using the back of a spoon to press out juice. Discard solids. Return juice to pan.

  4. Whisk 1 tablespoon water into cornstarch in a small bowl until smooth. Whisk into sauce. Bring to a boil over medium-high heat, whisking constantly. Boil, whisking constantly, 1 minute or until thickened.