Ingredients

1 1/2 lbs plums
1 tablespoon vegetable oil
2 garlic cloves , minced
1/4 cup fresh gingerroot , minced
1/2 teaspoon five-spice powder
1/2 cup lime juice
1 tablespoon mirin or 1 tablespoon plum wine
5 tablespoons brown sugar
1/2 teaspoon asian chili paste with garlic
1/4 teaspoon salt
Asian Spicy Plum Sauce recipe is a delightful sauce that is easy to make at home. It has a unique flavor profile that is both sweet and tangy with a little bit of spiciness. The plums are the star of the recipe, and they give the sauce a great depth of flavor. It is a popular sauce in Asian cuisine and can be used in a variety of ways. This sauce recipe is perfect for those who love to add a twist to their food and try different flavors. The sauce is easy to make and can be used as a condiment to enhance the taste of your dish. It is a must-try for all foodies out there!

Instructions

1.Wash and dice plums, remove the stones.
2.In a saucepan, heat vegetable oil over medium-high heat.
3.Add minced garlic, minced ginger root and five-spice powder. Saute until fragrant.
4.Add diced plums, lime juice, mirin or plum wine, brown sugar and salt. Cook until the plums are soft and the mixture is thickened.
5.Add asian chili paste with garlic. Stir until well combined.
6.Remove from heat. Let it cool down and transfer to a blender.
7.Blend until it becomes a smooth sauce.
8.Pour the sauce in a glass jar and store in the refrigerator.

PROS

This sauce is versatile and can be used as a dipping sauce, marinade, or even a salad dressing.

The spicy and tangy flavor adds a kick to any dish.

CONS

This sauce contains brown sugar and therefore, is not suitable for those on a low-sugar diet.

The plum sauce is high in calories and fat because of the sugar.

HEALTH & BENEFITS

This sauce contains ginger and garlic which are known to have anti-inflammatory and anti-bacterial properties.
Ginger also has been linked to relieving nausea and stomach discomfort.
Plums are rich in vitamins C and K and antioxidants, which are beneficial for health.

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