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Print this Recipe    Plum Sauce

2 heaping spoonfuls plum jam (about 1/4 cup, I think)
1-2 Tbsp soy sauce
1/2 tsp hot chili oil
1 tsp sesame oil
1/4 tsp freshly grated ginger
(1 tsp rice vinegar or sherry)

The plum jam I used was very sweet (compared to the stuff I used
to get), so I added more soy sauce and some rice vinegar to cut
the sugar. The soy and chili oil are the most important additions.

If the result is too thin, mix (maybe a teaspoon) cornstarch with
enough water to make a paste, add that, and then cook the mixture
till it bubbles a little. It should thicken upon cooling. (The
plum jam will thin out when heated, so it ends up thinner when warm
than before you added the cornstarch. Fear not.) You can make it
all ahead of time and store in the refrigerator, so there's time
to make adjustments.

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