Chinese · stir-fry
Plum Sauce
Plum sauce is a sweet-tart Chinese condiment made from plums, sugar, and vinegar that serves as a dipping sauce, glaze, and stir-fry ingredient.
Quick facts
Core identity, dietary fit, and storage ranges in a scannable reference table.
| Origin | China, broadly established in Cantonese culinary tradition |
|---|---|
| Base | Plums |
| Primary ingredients | plums, sugar, rice vinegar, ginger, garlic, chili flakes, salt |
| Flavor profile | sweet, tart, fruity, mildly spiced |
| Color | Deep amber to reddish-brown |
| Consistency | Medium; smooth and slightly thick, similar to a loose jam |
| Refrigerator shelf life | 14 days |
| Freezer shelf life | 3 months |
| Vegan | Yes |
| Gluten-free | Depends on the recipe or product |
| Dairy-free | Yes |
Dietary note
Recipes and labels vary
Check ingredient labels and individual dietary requirements; homemade and packaged versions can differ.
Browse sauces sharing an ingredient
How it’s made
Plums are simmered with sugar, rice vinegar, ginger, garlic, and spices until the fruit breaks down. The mixture is blended or strained to a smooth consistency, then reduced to the desired thickness. Commercial versions may add starch thickeners or preservatives.
Plum Sauce recipe
Plums are simmered with sugar, rice vinegar, ginger, garlic, and spices until the fruit breaks down. The mixture is blended or strained to a smooth consistency, then reduced to the desired thickness. Commercial versions may add starch thickeners or preservatives.
Ingredients
- 1 lb fresh or canned plums, pitted and chopped
- 1/4 cup granulated sugar
- 3 tablespoons rice vinegar
- 1 teaspoon fresh ginger, grated
- 2 garlic cloves, minced
- 1/4 teaspoon red chili flakes
- 1 tablespoon soy sauce
- 1/4 teaspoon salt
Method
- Combine plums, sugar, rice vinegar, ginger, garlic, chili flakes, soy sauce, and salt in a medium saucepan over medium heat.
- Bring the mixture to a simmer, stirring occasionally, and cook for 20 to 25 minutes until the plums are fully softened and the liquid reduces slightly.
- Remove from heat and blend the mixture with an immersion blender until smooth, or press through a fine-mesh strainer for a thinner sauce.
- Return the sauce to low heat and simmer for an additional 5 minutes, stirring, until it reaches a coating consistency.
- Cool completely before transferring to a clean jar. Refrigerate until ready to use.
Common uses
Practical applications with the role this sauce plays in each dish.
Use 01
Dipping sauce for spring rolls
Served alongside fried or fresh spring rolls as a sweet-tart dipping condiment.
Use 02
Duck accompaniment
Traditionally paired with Peking duck and Cantonese roast duck as a table sauce.
Use 03
Stir-fry sauce
Stirred into vegetable or meat stir-fries to add fruity sweetness and body.
Use 04
Poultry glaze
Brushed onto chicken or duck during roasting to create a caramelized, glossy finish.
Use 05
Dumpling dipping sauce
Used as a dipping sauce for steamed or pan-fried dumplings and potstickers.
Use 06
Egg roll sauce
Commonly served as the standard dipping sauce alongside egg rolls in American-Chinese restaurants.
Use 07
Sandwich and wrap spread
Spread on wraps or Mandarin pancakes as a condiment with sliced meat and scallions.
Use 08
Marinade base
Mixed with soy sauce and garlic to marinate pork ribs or chicken thighs before cooking.
Pairings
Pairing ideas grouped by food role for quick comparison.
Proteins
- roast duck
- Peking duck
- pork ribs
- chicken thighs
- shrimp
- tofu
Vegetables
- bok choy
- snap peas
- bell peppers
- broccoli
- water chestnuts
Carbs
- steamed white rice
- Mandarin pancakes
- egg rolls
- spring roll wrappers
- noodles
Plum Sauce substitutes
Starting ratios, best uses, and the main functional tradeoff for each alternative.
| Substitute | Ratio | Best for | Notes |
|---|---|---|---|
| Hoisin sauce | 1:1 | Dipping and glazing | Earthier and less fruity; adds fermented soybean depth. |
| Sweet and sour sauce | 1:1 | Dipping | Brighter acidity and less complexity; works well for spring rolls. |
| Apricot jam thinned with rice vinegar | varies | Glazing poultry | Mix 2 parts jam to 1 part vinegar; mimics fruity-tart profile. |
| Duck sauce | 1:1 | Dipping egg rolls | Very similar product; often used interchangeably in American-Chinese cuisine. |
| Teriyaki sauce | 1:1 | Marinades and glazes | Sweeter and soy-forward; lacks the fruity tartness of plum sauce. |
Storage
Keep time and temperature guidance visible, and discard sauce when spoilage signs appear.
Refrigerator
Store in a sealed glass jar or airtight container for up to 14 days. Keep refrigerated at or below 40°F. Stir before each use.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator. Stir well after thawing to restore consistency.
Signs of spoilage
Discard if mold appears, the color darkens significantly, the smell turns sour or fermented, or texture separates abnormally.
Plum Sauce FAQ
Short, self-contained answers to common questions.
What does plum sauce taste like?
Plum sauce is sweet and mildly tart with a fruity plum flavor. It has subtle warmth from ginger and garlic, and some versions include a faint heat from chili. The overall profile is less savory and more fruit-forward than hoisin sauce.
Is plum sauce the same as duck sauce?
They are closely related and often used interchangeably. Duck sauce, common in American-Chinese restaurants, is typically made with plums or apricots and has a similar sweet-tart flavor. Plum sauce made in China tends to use plums exclusively and may be spiced differently.
Is plum sauce gluten-free?
It depends on the formulation. Many commercial plum sauces contain soy sauce, which typically includes wheat. Homemade versions can be made gluten-free by substituting tamari or a certified gluten-free soy sauce. Always check the product label to confirm.
Can I substitute hoisin sauce for plum sauce?
Hoisin sauce works as a substitute in a 1:1 ratio for dipping and glazing. It is earthier, saltier, and less fruity than plum sauce. The swap changes the flavor profile noticeably but maintains a similar thick, sweet-savory character.
How long does homemade plum sauce last?
Homemade plum sauce keeps for up to 14 days when stored in a sealed container in the refrigerator. For longer storage, freeze it for up to 3 months. Because it lacks commercial preservatives, it spoils faster than store-bought versions.