Ginger-Plum Sauce

recipe

Yield:

Makes 1 cup

Recipe from


Ingredients

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

Preparation

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

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.

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.

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.

Note:

Dee Ann Tsurumaki,

CanoeHouse Restaurant, Mauna Lani Resort, Hawaii,

January 2009
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