Tamari-Ginger Plum Sauce
Serves: 4 to 6
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.
- 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 plums (your favorite variety), pitted and sliced Add to list
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, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on July 18, 2009