This is just a recipe for the Wild Plum Sauce. My best friend made the stir fry that I served over the rice with the sauce and a pork chop.
She brought over 2 quarts of wild plums and suggested I come up with a good sauce. I love a challenge and started to work.
I put 1 TBSP of olive oil in a sauce pan and heated to medium. I chopped on medium yellow onion and sautéed them with 2 inches of minced ginger and about 1/4 to 1/2 tsp of grated nutmeg. I let the onions cook until tender. Meanwhile I removed the pits from the plums. When the onions were tender, I added the plums and 1/4 cup of white vinegar. I let simmer until the plums broke down into a sauce. I used a potato masher to help it break down some more. Removing from the heat, I squeezed the juice of two fresh limes, added a bit of salt and pepper to taste. Then I added some sriracha to taste. I suppose about two tsps or so. Mileage may vary. If you like it hotter, add more. After it cooled, I pureed to a nice, smooth sauce.
This is sweet, sour and spicy – perfect for meat, for fried wontons and anything that likes a sweet-sour flavor. It’s good with veggies on rice and just about anything.