Yield: 4 servings
|\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.