That Bengali plum chutney I was talking about, its versatility in particular? Well, with a quick whir in the blender, and diluted with some water, it made a cracking good sauce for a Chinese-style stir-fry. The mustard seeds - not exactly the most Chinese of ingredients - didnt get homogenised in the sauce, mainly because the plums didnt need much blending to become smooth. But they added visual and textural interest. Talk about fusion cuisine!
What I did - I sauteed some julienned vegetables in a tsp of sesame seed oil mixed with a tsp of vegetable oil, added some dark soy sauce and a moderate shake of Chinese five-spice. Stirred in my plum sauce and heated it up well, then served it over rice. Perfect for dinner and perfect for ARF Tuesday because of the plum content and all the veggies that went into it (six kinds, to be precise).
Recipe for: Stir-fried veggies in plum sauce
2 cups mixed veg cut in strips (I used bell peppers, baby zucchini, mushrooms, spring onions, baby bok choy and baby corn)
1/2 cup plum chutney diluted with 1/4 cup
1/2 tsp chinese five-spice mix
1 tsp sesame oil
1 tsp vegetable oil
1 tbsp dark soy sauce
1. Heat the oils, add the spice mix and saute the vegetables over high heat till cooked but crunchy and the leafy veg are wilted.
2. Add the soy sauce and plum sauce and stir, till the sauce is heated through.
3. Serve hot over steamed rice or with egg-fried rice.