Instructions: Place plums, sugar, ginger root, vinegar and pinch of salt in nonreactive pan. Cook over low heat until thick and syrupy, about 1 hour. Cool at room temperature about 45 minutes.

Puree in food processor. Thin with a little cold water if sauce is too thick. Serve as dipping sauce.

This recipe yields 1 1/2 cups.

Comments: Spicy plum sauce is to Chinese roast duck what in American cooking mustard is to ham. Orange County restaurateur John Sharpe gives the recipe used at his Newport Beach restaurant Aysia 101. It is also quite nice with grilled foods, such as shrimp or pork.

Yield: 1 1/2 cups

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.