Chinese Salted Plums Recipes

CHINESE PLUM SAUCE

Chinese Plum Sauce image

The condiment sū méi jiàng is typically made with plums, vinegar, sugar and some spices. Our version of plum sauce has the perfect balance of sweetness, brightness and light spice. It's traditionally used as a dipping sauce for fried foods like spring rolls, egg rolls and fried wontons, and for basting duck, chicken and pork. But there's no need to stop there. Try it tossed with noodles or a stir-fry, or mixed into a salad dressing for a twist.

Provided by Food Network Kitchen

Time 2h35m

Yield 1 3/4 cups

Number Of Ingredients 9

Ingredients

1 pound fresh plums, preferably red plums for color, pitted and chopped (about 4 cups)
2 sticks brown slab sugar or 1/2 cup light brown sugar (see Cook's Note)
1/4 cup apple cider vinegar
2 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce or tamari
1/4 teaspoon Chinese five-spice powder
2 coins ginger, about 1/2 inch thick
1 dried chile pepper, such as chile de árbol or dried Thai chile, optional
1/4 teaspoon kosher salt

Steps:

Place the plums, sugar, apple cider vinegar, unseasoned rice vinegar, soy sauce, Chinese five-spice powder, ginger coins, chile and 1/4 teaspoon salt in a small pot. Bring to a boil, reduce the heat to medium, cover and simmer until the plums are soft, about 20 minutes.
Allow the mixture to cool for 5 minutes, then transfer to a blender, filling halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Alternatively, use an immersion blender until smooth.
Transfer the blended plum mixture back to the same pot and cook over medium heat, stirring frequently, until the mixture is thick and you can see the bottom of the pot when you run a rubber spatula across the bottom, about 5 minutes.
Transfer to a medium bowl or plate to cool to room temperature, about 2 hours.
The sauce can be stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.

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