Heat 1 tbsp of the oil in a wok or large skillet on high heat. Stir-fry chicken 2-3 mins until browned. Transfer chicken to a bowl.
Heat remaining 1 tbsp oil in wok on high heat. Stir-fry carrot, zucchini, pepper, water chestnuts, garlic and ginger for 2-3 mins, until vegetables are just tender.
Whisk soy sauce and cornstarch in a small bowl. Whisk in plum sauce. Return chicken to wok with bean sprouts and sauce. Stir-fry for 1-2 mins until sauce thickens. Serve topped with cashews.
In a bowl, combine chicken, plum sauce, soy sauce and ginger. Cover and chill 20 minutes.
In a wok or large frying pan, heat oil on high. Strain marinade from chicken and reserve.
Stir-fry chicken in 3 batches, 2-3 minutes each, until golden, then return all of the chicken to the pan. Add reserved marinade, noodles and bok choy. Stir-fry 2-3 minutes, until greens are just wilted and sauce has thickened. Serve topped with green onions.
edium-high heat.
Add chicken drumettes and cook for about
For the Coconut Chicken: Preheat the oven to 400
Lightly coat the chicken strips in the cornstarch, shaking
s baking, prepare the hoisin-plum sauce. Melt butter in the skillet
ngredients in plastic bag. Add chicken strips and marinate for 15
place chicken in a baking dish.
mix plum sauce with soy sauce (soy sauce is to taste so keep checking to see how you like it).
add sauce to cover the chicken
put in the oven and cook until chicken is cooked (around 40 - 50 minutes)
serve with rice or as my nan did warm vegies and potatoes.
everal hours.
Make the plum sauce: in a small saucepan over
illing.
For the chili plum sauce, combine all ingredients in a
Combine chicken stock, oyster sauce, plum sauce, mirin, orange juice, chili-garlic sauce and kaffir lime
Spray slow cooker crock with nonstick cooking spray.
Add the plum sauce, butter, orange juice concentrate, and five-spice powder to the slow cooker; stir to combine.
Add the chicken thighs; sprinkle with salt and pepper to taste.
Cover and cook on LOW for 6-8 hours.
Top each serving with toasted sesame oil and soy sauce, to Spray slow cooker crock with nonstick cooking spray.
Heat half oil in a wok or large frying pan on high. Stir fry pork, 2-3 minutes, until browned. Remove from wok.
Heat remaining oil in same wok on high. Stir fry carrot, zucchini, pepper, water chestnuts, garlic and ginger, 2-3 minutes, until just tender.
Whisk soy sauce and cornstarch together until smooth. Whisk in plum sauce.
Return pork to wok with bean sprouts and sauce mixture. Stir fr, 2-3 minutes, until sauce boils and thickens. Sprinkle stir fry with crushed nuts and serve with steamed white rice.
Preheat oven to 325\u00b0F. Remove rind and excess fat from spare ribs and cut into 3 pieces. Combine all remaining ingredients in a large baking paper-lined ovenproof dish. Add pork and mix well to coat evenly in the plum sauce mixture.
Bake for 1 hour 30 mins-2 hours, turning the pork occasionally, until very tender and golden brown.
Combine ground beef, egg, carrot, onion, garlic and tomato paste. Shape into 16 meatballs. Roll each meatball in rice.
Fill a wok halfway full with water. Bring to a simmer. Working in batches, arrange meatballs in a single layer in a bamboo steamer basket. Cover with a tight-fitting lid. Steam for 20-25 mins or until rice is tender and ground beef is cooked. Repeat with remaining meatballs. Serve with plum sauce.
hestnuts, chile flakes, mushrooms, oyster sauce, mint and basil for 5
Combine crabmeat, cream cheese, A1 sauce and garlic powder and blend
0 minutes longer, brushing with plum jam during last 10 minutes
br>Meanwhile, to prepare the plum sauce: In a medium saucepan, combine
thinly slice the steak into bit sized bits.
in a small bowl stir together, plum sauce, water, soy sauce, cornstarch and ginger.
in a wok or skillet heat oil on medium heat.
add broccli, onion and garlic and sautee for 3 minutes.
remove broccoli mixture and add beef.
stir fry 5 minutes or until brown.
stir in sauce and cook until bubbly and thick.
return broccoli mixture.
add bok choy and plum.