This Chinese-inspired spicy plum sauce makes the perfect condiment for stir-fries – excellent with sliced duck breasts, vegetables and noodles. South African stone fruit is in season at the moment, so it is perfect to have for a festive dish.
Preparation time: 20 minutes
Cooking time: 40 minutes
Makes 2 x 300ml bottles (approx. 20 servings) (Stir fry serves 2)
For the Plum Sauce:
- 400g South African plums, pitted and chopped
- 1 large red onion, chopped
- 2 garlic cloves, crushed
- 150g demerara or light muscovado sugar (optional)
- 2tsp Chinese five-spice powder
- 1tsp ground ginger
- 2tbsp light or dark soy sauce
- 350ml white wine vinegar
For the stir-fry:
- 2 nests egg noodles
- 2tbsp vegetable oil
- 2 skinless duck breasts, thinly sliced
- 1 bunch spring onions, thinly sliced
- 1 carrot, thinly sliced
- 100g sugar snap peas or fine green beans, sliced
- 2 heads pak choi, shredded
What To Do:
- Put the South African plums into a large saucepan with the onion, garlic, sugar, Chinese five-spice powder, ginger, soy sauce and vinegar. Add 150ml water and bring up to the boil.
- Reduce the heat and simmer gently until the plums are very soft and the mixture has reduced and thickened– about 30-40 minutes. Pour into warm, sterilised bottles or jars. Seal and leave to cool.
- For the stir-fry, first cover the noodle nests with boiling water and leave to soak for 5-6 minutes. Meanwhile, heat the vegetable oil in a wok or large frying pan and stir-fry the duck for 2 minutes. Add the spring onions, carrot and sugar snap peas or green beans and cook for 2 minutes more. Finally add the pak-choi and cook for another few moments. Drain the noodles and stir them in gently with 3-4tbsp of the plum sauce.
- Serve immediately, with a little extra plum sauce spooned over.
Cook’s tip: If you wish, puree the plum sauce in a blender or food processor, (or use a hand-held stick blender) to give a smooth consistency.