Asian plum sauce

Planning a dinner in Chinese or Asian style, we can’t do without traditional sauces, which are surely served to Chinese cuisine. You can buy a sauce in a Chinese shop or in the department of products for Asian cuisine in any major store. We’ll go the other way by making a home plum sauce.

Firstly, it is interesting and amazing. Secondly, you can always add spiciness to your dish, according to personal taste preferences.

List of required products

  • 3 kg dark blue plums;
  • 2 medium onions;
  • 5 cm of fresh ginger root;
  • garlic — 3 cloves;
  • 1 large red chili pepper;
  • 500 ml of rice or white wine vinegar;
  • 200 ml soy sauce;
  • 200 g of brown sugar;
  • vegetable oil;
  • 5 stars of anise;
  • 2 cinnamon sticks;
  • salt.

Begin to cook


  1. Cut plums on quarters, remove all the bones. Put the plums into a bowl and add some sugar. Leave it while everything else is being prepared.
  2. Peel the onions, garlic and ginger. Very finely slice, and it is better grated everything on a fine grater. Cut chili along in half, if desired, remove seeds and septum (if you do not want to have it too spicy), chop the peppers very finely.
  3. In the wide deep stewing pan with a thick bottom heat a little oil and fry all spicy vegetables over medium heat until they become soft. Don’t forget to stir all the time.
  4. Add the plums together with the reduced juice, pour inside the vinegar and 800 ml of cold drinking water. Bring to a boiling condition and cook until the plumps are absolutely soft. When the mass is still hot, put it through a sieve and put back to the saucepan.
  5. Add the soy sauce and the anise tree parts. The added cinnamon sticks should be broken into large pieces. Bring the sauce to a boiling condition, reduce the heat to a minimum. Stew it, stirring from time to time for about 2 h. Salt and mix.
  6. Strain the hot sauce in sterilized jars so that it fills them to the top. Close immediately.

Asian plum sauce

Asian plum sauce