Fabulous spicy aromatic bowl of happiness. It is that time of the year where I have hundreds of plums to use and preserve for use over the year and I am having a passionate phase of Asian cooking, I admit the sweet chilli plum sauce is a treat for me but I had just made a huge batch of this chilli plum sauce and was rather excited to eat some! Again this is a super fast wok to table in around ten minutes, prep everything first..
Ingredients
(serves 4)
500g leg of Lamb thinly sliced
1 tbsp coconut oil
2 tbsp soy sauce
2 tbsp shaoxing wine
2 carrot juillenned
2 courgette ribbons
1 onion thinly sliced
4 handfuls bean sprouts
1/2 cabbage sliced thin
1 pepper chopped
1 tsp grated ginger
3 garlic cloves grated
2 red chillies finely sliced
4 spring onions,whites sliced long/greens finely sliced
For a quick and easy sweet chilli plum sauce
1 star anise
1 tsp five spice
6 plums de-stoned halved
2 tbsp sugar
2 tbsp honey
2 red chillies (optional)
First prep all your ingredients and have then place in bowls ready to use. In a lidded saucepan place all the plum sauce ingredients with 1/2 a cup of water, pop the lid on simmer for approx ten minutes, check the consistency your plum sauce is ready when it is thick, sweet and pulpy. Adjust the sweetness or fireryness to suit your personal taste.
WOK ON !
Heat your wok hot, add the coconut oil and then the lamb, stir fry for two minutes, and turn out onto a plate, leave to one side, wok back on add all the spring onions, garlic, chili and ginger, stir fry for two minutes, remove and turn out on to the lamb, wok on for the finaly time add the rest of the ingredients, and stir fry for a couple of minutes, add back the lamb and spring onions along with the soy and shaoxing wine stir fry for a minute then add the plum sauce, bring upto a hot heat and serve. This goes great on it's own or with Jasmine rice.
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