During a recent treadmill run I was flipping through the channels and settled on an episode of Rachael Ray. Her speed and efficiency in preparing meals (30 minutes or less!) has always impressed me. This week, she was preparing a pork tenderloin with a plum barbecue sauce. I dismissed the pork tenderloin and focused on the plum sauce. One of my go-to meals is Nasoya-wrapped tofu and cabbage rolls, and I am always disappointed when I have nothing to dip them in. Ray's plum sauce seemed like a perfect fit, so I got to work.
Plum BBQ Sauce
1/2 cup water
1 cup sugar
1 1-inch piece fresh ginger root, peeled and grated
4 plums, sliced
1 tsp curry powder
1/2 lemon, juiced
1/3 cup hoisin sauce
Heat the sugar and water in a medium size pot over medium heat. When mixture begins to bubble, reduce heat to medium-low and add ginger, plums, and curry powder. Simmer for 10 minutes, then add lemon juice. Remove from heat and let cool for 5 minutes. Add hoisin sauce to plum mixture and blend until smooth (I used an immersion blender.) Pour into a bowl and serve.
I had no hoisin sauce on hand, and was at a loss as to what it actually was. The word "hoisin" is an adapted word for "seafood" and yet there are no seafood ingredients in it at all. It is more like a Chinese barbecue sauce with hints of soy, citrus, ginger, and molasses. I has become a nice addition to the refrigerator door.
The flavors married wonderfully with the sweetness from the stewed plums, and was a perfect dipping sauce for my tofu "egg" rolls!
Question of the Day: When you're at a loss for what to cook for dinner, what's your go-to meal? Or do you just go out to eat?
My go to meal is always a couple eggs over easy with black beans and a bit of cheddar. But with my NoReEATS challenge I can only make that once for a year!
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