| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Asian |
August 1995 |
1 |
servings |
INGREDIENTS
| 4 |
|
Black plums; (about 3/4 pound), |
|
|
; cut into 1-inch |
|
|
; chunks |
| 1 |
tb |
Finely grated peeled fresh gingerroot |
| 1 |
|
Garlic clove; chopped |
| 3 |
tb |
Hoisin sauce* |
| 2 |
tb |
Firmly packed brown sugar |
| 2 |
tb |
Water |
| 1 |
tb |
Soy sauce |
| 1 |
|
Star anise or 1/4 teaspoon anise seeds |
| 1 |
tb |
Cider vinegar |
| 2 |
|
Scallions; chopped |
INSTRUCTIONS
*available at specialty foods shops, Asian markets, and most supermarkets
In a saucepan simmer all ingredients except vinegar and scallions, covered,
stirring occasionally, until plums are falling apart, about 20 minutes. Add
vinegar and simmer, uncovered, stirring frequently, until sauce is
consistency of ketchup, about 10 minutes. Discard star anise or anise seeds
and stir in scallions.
Makes about 1 cup.
Gourmet August 1995
Converted by MC_Buster.
Per serving: 129 Calories (kcal); trace Total Fat; (0% calories from fat);
2g Protein; 32g Carbohydrate; 0mg Cholesterol; 1046mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 2
Other Carbohydrates
Converted by MM_Buster v2.0n.
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