Tamari-Ginger Plum Sauce

Serves: 4 to 6

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These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This is a gorgeous way to use the juicy, fresh plums of summer. Try it with grilled salmon, sesame-crusted chicken or steamed brown rice. A chef’s trick: purée it and use as a glaze on barbecued ribs.

Ingredients

  • 2 tablespoons canola, sunflower or peanut oil Add to list
  • 1 tablespoon chopped fresh ginger Add to list
  • 1 tablespoon chopped fresh garlic Add to list
  • 1 small red bell pepper, cut into thin strips Add to list
  • 3 green onions, cut into 1-inch pieces Add to list
  • 4 ripe organic plums (your favorite variety), pitted and sliced Add to list

Cooking sauce

Preparation

Heat the oil in a sauté pan or wok over medium heat and add the ginger and garlic. Stir fry for about 30 seconds. Turn up the heat to medium-high and add the peppers, plums and green onions. Cook for about 2 minutes more until the plums are crisp tender and the onions are jade green.

Stir in the cooking sauce and bring to a simmer, stirring gently, until the sauce thickens slightly and is bubbly. Serve immediately over grilled or roasted chicken, fish or steamed rice.

For cooking sauce

Combine all of the ingredients in a small bowl. Stir well again, right before adding to the sauce.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on July 18, 2009

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: ginger, plums

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