Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | Canola oil; or spray |
| 2 \N | Red onions; diced |
| 1 tablespoon | Minced ginger |
| 2 \N | Minced Thai bird chiles; or less to taste |
| 1 tablespoon | Brown sugar; or more to taste |
| 8 \N | Plums; pitted; peeled and diced |
| ½ cup | Plum wine; or sherry |
| \N \N | Salt and black pepper; to taste |
In a saucepan add a little oil and caramelize onions with ginger. Add chiles, sugar and plums. Season. Stir for 5 minutes then deglaze with wine.
Simmer on low heat until most of the wine is evaporated. Check for seasoning.
Makes about 1 cup: each 146 CALS, 1G FAT (7% CFF) Recipe by: EAST MEETS WEST SHOW #37 Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Jan 12, 1999, converted by MM_Buster v2.0l.