Asian Plum Sauce Stir Fry

Plum Stir Fry

We have just a few homegrown plums left of the four boxes we started with. The other night, in a fit of divine experimentation, we made the most incredible ginger plum sauce. It was so good we couldn’t help but make a stir fry. It was incredible. Salty, sweet, and beautifully hinted with fruit, we each had two massive helpings, and then promptly passed out on the couch in food coma. I started thinking about Fall the other day and while I’m excited for cooler temperatures, I’m going to be devastated when the fruiting season is over. I’ve enjoyed the nearly unlimited amounts of fruits and veggies we’ve had at our disposal.


For the stir fry:
2-3 cups veggies of your choice (In this stir fry we used edamame soybeans, broccoli and carrots)
1/2 box of long noodles or 1 1/2 cups rice (whatever is enough to make 3-4 cups of finished pasta/rice)
2 tbsp. olive oil, sesame oil, or peanut oil
chili flakes, soy sauce or sriracha to taste

For the sauce:
8 cups plums, pitted, halved (3 pounds/1.5 kg)
1 cup water
3 teaspoon gingerroot, minced
1 clove garlic, minced
3/4 cup granulated sugar
1/2 cup rice vinegar (you could also use apple cider vinegar)
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon cloves


Plum Stir Fry

Plum Stir Fry

Plum Stir Fry

Plum Stir Fry

Red Stripe Light

Plum Stir Fry

For Sauce: Bring plums, water, ginger and garlic to boil over medium heat in a large heavy saucepan. Cover, reduce heat to low and simmer, stirring occasionally, until plums and onions are very tender, about 30 minutes. Press through food mill or sieve and return to clean pan. Stir in sugar, fish sauce/vinegar, coriander, salt, cinnamon, pepper and cloves. Bring to boil, stirring; reduce heat to low and simmer until mixture reaches consistency of applesauce, about 45 minutes.

For Stir Fry: 1. Prepare noodles or rice according to directions. (If you choose to add meat, stir-fry meat/tofu in wok with olive oil, sesame oil, or peanut oil, or a combination of any.) 2. Add veggies and stir to coat in remaining oil. Stir together and cook for 3-4 minutes before adding noodles. Add a little more oil to coat all ingredients and continue stirring. 3. Pour plum sauce evenly over stir fry and stir to coat. Cook an additional 1-2 minutes. Add chili pepper flakes or sriracha and serve. We added a little Bragg’s Liquid Aminos in place of soy sauce. It was delish!

You probably noticed the Red Stripe Light in the photos. It was not one of the ingredients, however after passing it in the store for several weeks, we decided to give it a try and we give it a thumbs up. I’ve never been much of a beer person, but I’m slowly enjoying it more and more, and giving a few varieties I never thought I’d like the chance to impress me.


  1. I love the sweetness of plum sauce!

  2. this looks like the Lean Cuisine i just ate… except MUCH BETTER! need to try your version..

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