Prep 1 min
Cook 6 mins
From The Best of Taiwanese Cuisine. Plum jelly is available at Asian markets.
- 1 teaspoon cornstarch
- 1⁄2 cup water
- 2 tablespoons sour plum jelly
- 2 tablespoons sugar
- 1 tablespoon ketchup
- 1 tablespoon wine vinegar
- Mix the cornstarch in the water.
- Combine all the ingredients in a saucepan and heat for 5-6 minutes or until the sugar has dissolved and the sauce begins to thicken.
- Serve at room temperature. Refrigerate any leftover sauce.