In a small bowl, mix together mustard and hot water. Whisk in plum and soy sauce, sesame oil, and vinegar until mixture is smooth.
Season both sides of fish with lemon juice, salt, and pepper.
Grill or broil about 4 minutes on each side.
Top fish with plum sauce before serving.
illing.
For the chili plum sauce, combine all ingredients in a
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.
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.
s baking, prepare the hoisin-plum sauce. Melt butter in the skillet
In a small bowl, stir together garlic salt, poultry seasoning, and black pepper. Season all sides of tenderloin; set aside.
Add white wine, plum sauce, and cornstarch to a slow cooker; whisk to combine.
Place tenderloins into cooker, and sprinkle remaining spice rub over the top.
Cook on HIGH for 4 hours.
Let tenderloin rest 25-30 minutes before slicing. Slice 1/2-inch thick slices at an angle.
Serve sliced tenderloin hot with plum sauce drizzled on top.
Combine pineapple, plum sauce, rice vinegar, water, cilantro, sweet chili sauce, chili garlic sauce, sesame seed, garlic and ginger in bowl.
Cover and refrigerate until ready to use.
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.
In a small bowl, mix the dry mustard with 1 tsp of water; let stand for 10 minutes.
In a medium bowl, whisk the orange juice with the soy sauce, plum sauce, vinegar, ginger, lemon juice, sugar and salt.
Whisk in the peanut oil and sesame oil and then the mustard paste.
everal hours.
Make the plum sauce: in a small saucepan over
Place chicken in an 11x7-inch baking dish.
Combine onions and next 6 ingredients; stir well, and pour over chicken.
Bake, uncovered, at 350 for 50 minutes or until chicken is done, basting occasionally with plum sauce mixture.
grated ginger, chopped shallots, plum sauce and soy sauce and cook for 3
Combine mutton, Chinese BBQ sauce, soy sauce and sesame seed oil. Marinade
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.
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.
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.
Combine crabmeat, cream cheese, A1 sauce and garlic powder and blend
rain on paper towels.
Plum Sauce:.
In a saucepan, combine
s baking, prepare the plum sauce.
For the Plum Sauce: Combine all ingredients
hestnuts, chile flakes, mushrooms, oyster sauce, mint and basil for 5