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Plum Sauce

Sauces, Seasonings, and Spices

Plum Sauce
1/2 teaspoon vegetable oil
2 cloves garlic, minced
2 Tablespoons minced fresh ginger
1/2 cup chutney, blended
2 Tablespoons Chinese brown sugar slabs, crushed, or dark brown sugar
2 Tablespoons fresh-squeezed lemon juice
1 Tablespoon thin soy sauce
1. Heat wok or fry pan, add oil and the garlic and ginger, and stir-fry for one minute until very aromatic.
2. Add, chutney and brown sugar, and stir-fry for two minutes, then add lemon juice and soy sauce and let this bubble for one minute. Then remove from the heat and allow this mixture to cool. Then refrigerate it.
Note: This sauce stays well in the refrigerator for a couple of weeks. However, better yet pour it into an ice cube tray and freeze; and once frozen, pop the frozen cubes and store them in a thick plastic tightly closed bag in the freezer. Take out one or two or however many needed half hour before use leaving the others frozen.

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