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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Crab Salad Rolls with Ginger-Plum Sauce Ingredients:
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 tablespoons chopped fresh ginger |
1 tablespoon bottled sweet chili sauce |
2 garlic cloves, minced |
1 purple plum, pitted and thinly sliced |
1 star anise |
1 tablespoon water |
2 teaspoons cornstarch |
Directions:
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.
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