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.
Ingredients
PreparationIngredients
- 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
- 1/4 cup chicken stock Add to list
- 2 tablespoons tamari Add to list
- 1 tablespoon rice vinegar Add to list
- 1 tablespoon sherry wine (medium dry) Add to list
- 2 teaspoons honey Add to list
- 1 teaspoon arrowroot powder Add to list
- 1 teaspoon hot chile sesame oil (optional) Add to list
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 , PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on July 18, 2009
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.
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