To make this dinner different than my other stir-fry meals, I decided to take the very ripe plums I had and make a plum sauce. All of the flavors jelled together nicely.
For this recipe use a liquid measuring cup to measure the vegetables where I indicate cups. The meat in this dish was some of the left-over pulled pork I had from our pulled pork dinner. I tossed it in at the very end. It was a great way to use up the left-over pork, but adding meat to this dish is entirely optional.
- 1 can baby corn - drained and rinsed
- 1 cup sno peas
- 1 bunch bok choy - white and some of the green leaves - sliced
- 1 cup garden squash - sliced
- 1 cup sliced mushrooms
- 1 cup green or red pepper - slices
- 5-6 ripe plums - pits removed and diced
- 1/2 cup sweet onion - small dice
- 2 garlic cloves - minced
- 1/2 cup chicken stock
- 1 tbsp. hoisin sauce
- 2 tbsp. oil
- salt to taste
- Cut your plums to remove the pits, but leave the skin on. Chop up.
- Dice the onion and mince the garlic.
- To a small sauce pot, add a touch of oil and add in the onions, garlic and a pinch of salt to sweat down the onion. Stir. Add in the plums and hoisin sauce, cover and cook for about 10 minutes. You can mash up the plums with a masher or back of a spoon. Taste the sauce and adjust for needed salt. Once cooked down, turn off the heat.
- Turn your attention to the vegetables. Slice them all and keep them separated into piles or in bowls. I used a very large bowl and made piles.
- Get your wok going and add in a tablespoon or so of oil. Do the squash first. It will caramelize a bit and that's okay.
- Next add in the pepper and stir fry for a minute or so. Then add in the bok choy and stir-fry for a couple of minutes.
- Finally add in the mushrooms, sno peas and corn. Keep stirring. Add in the plum sauce and give a good mix.
- Cook for a few minutes to allow the flavors to meld and until the veggies are cooked to your liking.
- Serve over your favorite rice. For this dinner I used Jasmine rice and we loved it.
An array of delicious vegetables that all have different flavors and textures came together beautifully in this stir-fry dinner.
For those of you who are unfamiliar with hoisin sauce and it's taste, it has a balanced mix of salty, sweet, and tangy, with a hint of spicy heat. This balanced mixture of flavors makes it the perfect base for many sauces and can be used with a variety of different meats or seafood. Added to the plums was to balance out all of the flavors.
For my plum sauce I decided to leave the skins on, they are really not noticeable once it has cooked down. I am leaving you with some facts about hoisin and plums in Asian cooking.