Recipe

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• 1/2 lemon grass stalk , halved lengthwise
• 1/2 cup rice wine vinegar
• 1/2 cup sugar
• 1/4 cup frozen orange juice concentrate, thawed
• 1/4 cup chopped onion
• 1/3 cup bottled plum sauce
• 2 tbsp chopped fresh ginger
• 1 tbsp bottled sweet chili sauce
• 2 garlic cloves, minced
• 1 purple plum, pitted and thinly sliced
• 1 star anise
• 1 tbsp water
• 2 tsp cornstarch

• 1 Pound lemon grass with a meat mallet to slightly flatten and break apart fibers.
• 2 Combine lemon grass, vinegar, and next 9 ingredients in a small saucepan; bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, 35 minutes, stirring occasionally.
• 3 Pour mixture through a fine wire-mesh strainer into a bowl, using the back of a spoon to press out juice. Discard solids. Return juice to pan.
• 4 Whisk 1 tablespoon water into cornstarch in a small bowl until smooth. Whisk into sauce. Bring to a boil over medium-high heat, whisking constantly. Boil, whisking constantly, 1 minute or until thickened.