everal hours.
Make the plum sauce: in a small saucepan over
illing.
For the chili plum sauce, combine all ingredients in a
grated ginger, chopped shallots, plum sauce and soy sauce and cook for 3
hestnuts, chile flakes, mushrooms, oyster sauce, mint and basil for 5
br>Meanwhile, to prepare the plum sauce: In a medium saucepan, combine
hour.
Serve with fresh plum sauce. Yields 3 quarts.
rain on paper towels.
Plum Sauce:.
In a saucepan, combine
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
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.
PREPARE PLUM SAUCE:
In a small saucepan,
tock, oyster sauce, plum sauce, mirin, orange juice, chili-garlic sauce and kaffir lime
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.
for 16-20 minutes.
Plum sauce:
Cut in half, remove
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
s baking, prepare the plum sauce.
For the Plum Sauce: Combine all ingredients
0 minutes longer, brushing with plum jam during last 10 minutes
etchup, 1 1/2 tablespoons plum sauce, and remaining thyme. Fold in