Serve with salad rolls, pot stickers, chicken wings, roasted pork or fried tofu — anything that could use a spicy-sweet kick.

3 Tbsp canola oil
1/4 cup finely chopped red onion
3 cloves garlic, minced
1 1-inch piece fresh ginger, peeled and minced
1 tsp red chile flakes
1 pound ripe prune plums
1/4 cup soy sauce
2 Tbsp Chinese black vinegar or rice vinegar
1/4 cup chopped roasted peanuts
2 Tbsp ground chile paste

1. Slice plums in half and discard pits. Cut each half into about 6 chunks.

2. Heat oil over high heat in a wok or skillet until glistening. Fry the onions until they start to turn golden around the edges, about 1 minute. Add the garlic, ginger and chile flakes and fry for 30 seconds, stirring often. Toss in the plums, soy sauce and vinegar. Mix until everything is incorporated and bubbling, turn down the heat and simmer on medium for 20 minutes, stirring occasionally, until plums fall apart completely. Let cool.

3. Whirl sauce in a blender. Add water to thin until it reaches a ketchup-like consistency. Serve in individual dipping bowls, sprinkling peanuts over the top and adding a big dollop of chile paste to each.

Makes 1 cup

Recipe by Edible Portland

Photo by Leela Cyd Ross

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