PLUM SAUCE
1 (17-oz.) can purple plums in heavy syrup
2 garlic cloves
1 Tbsp. cornstarch
2 Tbsp. seasoned rice vinegar
1 Tbsp. soy sauce
1/8 tsp. hot sauce (or to taste)
Remove pits from the plums, then puree plums in a blender or food processor along with their liquid and the remaining ingredients.
Heat in a saucepan, stirring constantly, until thickened.
Source: The Survivor's Handbook: Eating Right for Cancer Survival by Neal Barnard
This is so yummy and so easy. I have one of those immersion blenders and after removing the pits from the plums I pour half back into the can and add the other ingredients, except for the cornstarch and buzz away. I repeat with the rest of the plums. I add the cornstarch after I put it in the pan to warm up. That way, just one less item for me to wash!
1 (17-oz.) can purple plums in heavy syrup
2 garlic cloves
1 Tbsp. cornstarch
2 Tbsp. seasoned rice vinegar
1 Tbsp. soy sauce
1/8 tsp. hot sauce (or to taste)
Remove pits from the plums, then puree plums in a blender or food processor along with their liquid and the remaining ingredients.
Heat in a saucepan, stirring constantly, until thickened.
Source: The Survivor's Handbook: Eating Right for Cancer Survival by Neal Barnard
This is so yummy and so easy. I have one of those immersion blenders and after removing the pits from the plums I pour half back into the can and add the other ingredients, except for the cornstarch and buzz away. I repeat with the rest of the plums. I add the cornstarch after I put it in the pan to warm up. That way, just one less item for me to wash!
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