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Tuesday, 14 November 2017

South African Plum Sauce with Duck Stir-fry...


South African Plum Sauce with Duck Stir-fry. This Chinese-inspired spicy plum sauce makes the perfect condiment for stir-fries – excellent with sliced duck breasts, vegetables and noodles.


South African Plum Sauce with Duck Stir-fry:

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 
  • 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 

How To Make:

1 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. 

2 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, sterilized bottles or jars. Seal and leave to cool. 

3 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. 

4 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.


Recipe c/o South African stone fruit.


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