Asian sauce recipes

Allergy Free Hoisin Sauce:
Mix rice vinegar, salt , wheat flour, garlic and crushed red pepper together in a 2c measuring cup.

Chinese Plum Sauce: Serve this with egg rolls or brush it over chicken on the grill, or stir fry.
2 hours | 10 min prep | 4 cups

8 cups plums, pitted, Halved (3 lb/1.5 kg), or 3 (16-oz) jars of prunes
1 cup onion, Chopped
1 cup water
1 teaspoon gingerroot, Minced
1 clove garlic, minced
1 - 1.5 cup granulated sugar
1/4 cup rice vinegar or cider vinegar
1 teaspoon coriander, Ground
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon cayenne pepper
1/4 teaspoon clove
In large heavy saucepan, bring plums, onions, water, ginger and garlic to boil over medium heat; 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, 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.
Fill and seal jars; process in boiling water bath for 30 minutes.
Makes about 4 cups
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