Not exact matches
We got a selection of little dishes to share, all of which were tasty: Steamed veggie dumplings with
plum &
ginger sauce, chili marinated tofu, steamed broccoli with garlic and steamed & salted edamame.
In a medium - sized bowl, whisk together the soy
sauce,
ginger, hoisin or
plum sauce, sesame oil and rice wine vinegar.
The complex combination of gluten - free Tamari, spices,
ginger,
plum and sesame gives San - J's Szechuan
Sauce a balanced heat.
Combine
plum jam, garlic,
ginger, white vinegar and TABASCO ® Sriracha
Sauce in a saucepan and cook until boiling.
3/4 cup chicken broth 1/4 cup rice wine vinegar 2 tablespoons Asian
plum sauce (available in Asian markets) 1 tablespoon sugar 1 tablespoon cornstarch 1/2 teaspoon sesame oil 1 tablespoon vegetable oil, peanut preferred 1 green onion, chopped 1 teaspoon minced
ginger 4 whole santaka chiles, chile piquins, or other small hot, red chiles 2 tablespoons Asian garlic chile paste 1 tablespoon New Mexican red chile powder
2 large onion, roughly cut 6 cloves garlic 1 tsp
ginger powder 2 medium green bell pepper, roughly cut 1/4 large cabbage head, finely chopped 3 medium carrots, grated 7 ripe medium
plum tomatoes, chopped 1 tablespoon curry powder (I added 2 more tsp after but make it to your taste) 1 - 2 teaspoons schriracha, (hot
sauce) 1 teaspoon coriander powder 2 tablespoons tomato paste 1 can Baked Beans in Tomato Sauce (no meat, low
sauce) 1 teaspoon coriander powder 2 tablespoons tomato paste 1 can Baked Beans in Tomato
Sauce (no meat, low
Sauce (no meat, low fat)