This Chinese-inspired spicy plum sauce makes the perfect condiment for stir-fries – excellent with sliced duck breasts, vegetables and noodles.
Preparation time: 20 minutes
Cooking time: 40 minutes
Makes 2 x 300ml bottles (approx. 20 servings) (Stir fry serves 2)
For the Plum Sauce:
400g South African plums, pitted and chopped
1 large red onion, chopped
2 garlic cloves, crushed
150g demerara or light muscovado sugar
2tsp Chinese five-spice powder
1tsp ground ginger
2tbsp light or dark soy sauce
350ml white wine vinegar
For the stir-fry:
2 nests egg noodles
2tbsp vegetable oil
2 skinless duck breasts, thinly sliced
1 bunch spring onions, thinly sliced
1 carrot, thinly sliced
100g sugar snap peas or fine green beans, sliced
2 heads pak choi, shredded
|Nutritional values Plum Sauce||Per 67g serving||Per 100g|
|of which saturates||0g||0g|
|of which sugars||10.3g||15.4g|
|Nutritional values Stir-fry||Per 494g serving||Per 100g|
|of which saturates||2.7g||0.6g|
|of which sugars||16.1g||3.3g|
- Put the South African plums into a large saucepan with the onion, garlic, sugar, Chinese five-spice powder, ginger, soy sauce and vinegar. Add 150ml water and bring up to the boil.
- Reduce the heat and simmer gently until the plums are very soft and the mixture has reduced and thickened – about 30-40 minutes. Pour into warm, sterilized bottles or jars. Seal and leave to cool.
- For the stir-fry, first cover the noodle nests with boiling water and leave to soak for 5-6 minutes. Meanwhile, heat the vegetable oil in a wok or large frying pan and stir-fry the duck for 2 minutes. Add the spring onions, carrot and sugar snap peas or green beans and cook for 2 minutes more. Finally add the pak choi and cook for another few moments. Drain the noodles and stir them in gently with 3-4tbsp of the plum sauce.
- Serve immediately, with a little extra plum sauce spooned over.
Cook’s tip: If you wish, puree the plum sauce in a blender or food processor, (or use a hand-held stick blender) to give a smooth consistency.