Ginger-Plum Sauce

• 1/2 lemon grass stalk, halved lengthwise
• 1/2 cup rice wine vinegar
• 1/2 cup sugar
• 1/4 cup frozen orange juice concentrate, thawed
• 1/4 cup chopped onion
• 1/3 cup bottled plum sauce
• 2 tablespoons chopped fresh ginger
• 1 tablespoon bottled sweet chili sauce
• 2 garlic cloves, minced
• 1 purple plum, pitted and thinly sliced
• 1 star anise
• 1 tablespoon water
• 2 teaspoons cornstarch

1. Pound lemon grass with a meat mallet to slightly flatten and break apart fibers.
2. Combine lemon grass, vinegar, and next 9 ingredients in a small saucepan; bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, 35 minutes, stirring occasionally.
3. Pour mixture through a fine wire-mesh strainer into a bowl, using the back of a spoon to press out juice. Discard solids. Return juice to pan.
4. Whisk 1 tablespoon water into cornstarch in a small bowl until smooth. Whisk into sauce. Bring to a boil over medium-high heat, whisking constantly. Boil, whisking constantly, 1 minute or until thickened.

lemon grass stalk, rice wine vinegar, sugar, orange juice concentrate, onion, plum sauce, fresh ginger, sweet chili sauce, garlic, purple, anise, water, cornstarch

Taken from www.myrecipes.com/recipe/ginger-plum-sauce (may not work)