ironchef
Executive Chef
Here's another recipe to use up that jar of plum sauce you have. I like to serve this with potstickers, spring rolls, etc. as a dipping sauce, but it's also good with grilled beef tenderloin, pork ribs/chops, and chicken breast.
Sweet Chili and Plum Vinaigrette
Yield: Approx. 2 1/2 cups
Ingredients:
1 c. Chinese Plum Sauce
1/2 c. Mae Ploy Sweet Chili Sauce
2 Tbsp. Fresh Ginger, grated or minced
1/2 c. Rice Wine Vinegar
3 Tbsp. Fresh Orange Juice
1 Tbsp. Fresh Lemon Juice
2 Tbsp. Sesame Oil
1/2 c. Grapeseed or Canola Oil
2 Tbsp. Black Sesame Seeds
Method:
In a food processor, combine the first six ingredients. Pulse while slowly adding the grapeseed oil. Transfer to a non-reactive container and fold in the sesame oil and sesame seeds. Store in the fridge for up to 1 week.
Sweet Chili and Plum Vinaigrette
Yield: Approx. 2 1/2 cups
Ingredients:
1 c. Chinese Plum Sauce
1/2 c. Mae Ploy Sweet Chili Sauce
2 Tbsp. Fresh Ginger, grated or minced
1/2 c. Rice Wine Vinegar
3 Tbsp. Fresh Orange Juice
1 Tbsp. Fresh Lemon Juice
2 Tbsp. Sesame Oil
1/2 c. Grapeseed or Canola Oil
2 Tbsp. Black Sesame Seeds
Method:
In a food processor, combine the first six ingredients. Pulse while slowly adding the grapeseed oil. Transfer to a non-reactive container and fold in the sesame oil and sesame seeds. Store in the fridge for up to 1 week.
