|Plums in Chinese Cooking|
|The sweet-sour taste of plum sauce makes it both a popular table condiment and featured in many Chinese recipes|
Like many fruits, fresh plums tend to stay better uncooked. When plums are used in a Chinese dish, the recipe generally calls for Chinese preserved plums, smaller plums the size of a grape or apricot that are preserved in salt and water. (Along with the seeds, preserved plums seasoned with salt and sugar are also a popular treat at Asian candy stores). Just remember that, as with all plums, these need to be pitted.
And then of course, there is plum sauce, a staple dip at Chinese restaurants. Store-bought plum sauce is made with vinegar, sugar, and other seasonings. The result is a sweet, jam-like sauce with a tart flavor that goes very well with egg rolls, spareribs, and roast pork. It is also featured in recipes (see the linkbox to the right).
Chinese Plum Sauce Recipe
*The author recommends using the plum sauce within a few days, as it doesn't keep as well as the store-bought brands.
(This recipe reprinted courtesy of GourMAsia)