Source: Adapted from Food.com
By Rita~

Ingredients:
1 lb firm tofu , cut into 1 inch squares and towel dried
1/3 cup sesame seed
2 tablespoons cornstarch
3 tablespoons flour
1/4 teaspoon agave syrup
1/4 cup vegetable oil
salt and pepper , to season

For dipping
asian plum sauce (Asian Plum Sauce)
thai peanut sauce (Thai Peanut Sauce)
spicy peanut sauce (Spicy Peanut Sauce)
your favorite sauce

Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins

Directions:
1. Mix together sesame seeds, agave syrup, cornstarch & flour.
2. Roll tofu in sesame mixture till well coated.
3. Heat oil in skillet till hot.
4. Fry squares till well browned.
5. Drain on paper towels & set aside.
6. Arrange on a platter & serve warm with the sauce.

Servings: 24 appetizers

Source: Adapted from Food.com
By Dancer^

Ingredients:
8 cups plums , pitted, Halved (3 lb/1.5 kg)
1 cup onion , Chopped
1 cup water
1 teaspoon gingerroot , Minced
1 clove garlic , minced
1/2 cup agave syrup
1/2 cup rice vinegar or 1/2 cup cider vinegar
1 teaspoon coriander , Ground
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon clove

Prep Time: 10 mins
Cook Time: 1 hr 45 mins
Total Time: 1 hr 55 mins

Directions:
1. 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.
2. Press through food mill or sieve and return to clean pan; stir in agave syrup, vinegar, coriander, salt, cinnamon, pepper and cloves.
3. Bring to boil, stirring; reduce heat to low and simmer until mixture reaches consistency of applesauce, about 45 minutes.
4. Fill and seal jars; process in boiling water bath for 30 minutes.
5. Makes about 4 cups

Yield: 4 cups

Source: Food.com
By SusieQusie
   
Ingredients:
2 teaspoons garlic salt
2 teaspoons poultry seasoning
1 teaspoon ground black pepper
1 1/2 lbs pork tenderloins , patted dry
1 cup white wine (recommended -- Chardonnay)
1/2 cup chinese-style plum sauce
1 tablespoon cornstarch

Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins

Directions:
1. In a small bowl, stir together garlic salt, poultry seasoning, and black pepper. Season all sides of tenderloin; set aside.
2. Add white wine, plum sauce, and cornstarch to a slow cooker; whisk to combine.
3. Place tenderloins into cooker, and sprinkle remaining spice rub over the top.
4. Cook on HIGH for 4 hours.
5. Let tenderloin rest 25-30 minutes before slicing. Slice 1/2-inch thick slices at an angle.
6. Serve sliced tenderloin hot with plum sauce drizzled on top.

Servings: 4-6

Source: Adapted from Food.com
By Sydney Mike

Ingredients:
FOR FINGERS
1 1/2 cups soda crackers , finely crushed
1/3 cup mayonnaise
4 boneless skinless chicken breasts

FOR DIPPING SAUCE
6 tablespoons ketchup
6 tablespoons plum sauce
2 teaspoons soy sauce

Prep Time: 10 mins
Cook Time: 27 mins
Total Time: 37 mins

Directions:
1. FOR FINGERS ~ Preheat oven to 400°F & grease a rimmed baking sheet well.
2. Cut each chicken breast crosswise into 4 or 5 strips, then pat dry.
3. Place cracker crumbs in shallow dish, & put mayaonnaise in a bowl.
4. Add chicken strips to mayo & turn to coat all over.
5. Transfer chicken strips, one at a time, to cracker crumbs, patting crumbs all over the chicken strip.
6. Arrange chicken strips in single layer on prepared baking sheet, & bake 15 minutes.
7. Turn strips over & bake another 10 to 12 minutes more or until golden & no longer pink inside.
8. FOR DIPPING SAUCE ~ While fingers are baking, In a small serving bowl, stir together ketchup, plum sauce & soy sauce.
9. Place in center of serving platter, & when fingers are baked, arrange them around the bowl.

Servings: 5

Source: Food.com
By The Flying Chef
 
Ingredients:
2 tablespoons peanut oil , divided use
600 g pork fillets , sliced in thin strips
1 brown onion , sliced thickly
3 garlic cloves , crushed
1 teaspoon fresh grated gingerroot
1 small red pepper , sliced
1 small yellow pepper , sliced
200 g asparagus , trimmed
100 g sugar snap peas , trimmed
200 g bean sprouts
2 tablespoons light soy sauce
1/2 cup plum sauce , I use sharwood's plum sauce with a hint of ginger
1 tablespoon hoisin sauce , I use blue dragon brand

Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins

Directions:
1. Heat 1 Tablespoon oil in a wok and stir-fry pork, in batches, until browned, remove from wok and set to one side.
2. Heat remaining oil in wok, add onion, garlic and ginger, stir-fry 1 Minute.
3. Add red and yellow peppers stir-fry 1 minute, add soy sauce, return pork to pan, stir-fry until peppers start to soften.
4. Add asparagus, peas, sprouts, plum and hoi sin sauces, stir-fry until remaining veg are just tender, you still want a nice crunch.
5. Cooking time will be longer if not using a wok.
6. To Serve: Either serve as is for low carb or serve over jasmine rice.

Servings: 4

Source: allrecipes.com
By: Taste of Home Test Kitchen 

Ingredients:
2 1/2 pounds pork baby back ribs, cut into serving size pieces
5 cups water
1 medium onion, sliced
2 celery ribs, cut in half
2 teaspoons minced garlic, divided
1 teaspoon whole peppercorns
1/2 cup barbecue sauce
1/4 cup plum sauce
1 dash hot pepper sauce

Prep Time: 5 mins
Cook Time: 6 hrs 15 mins
Total Time: 6 hrs 20 mins

Directions:
1. Place the ribs in a 5-qt. slow cooker. Add the water, onion, celery, 1 teaspoon garlic and peppercorns. Cover and cook on low for 6 hours or until meat is tender.
2. In a small saucepan, combine the barbecue sauce, plum sauce, hot pepper sauce and remaining garlic. Cook and stir over medium heat for 5 minutes or until heated through. Remove ribs. Discard cooking juices and vegetables.
3. Coat grill rack with nonstick cooking spray before starting the grill. Brush ribs with sauce. Grill, uncovered, over medium-low heat for 8-10 minutes or until browned, turning occasionally and brushing with remaining sauce.

Servings: 4