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I read somewhere that you can use fruit spread (like polaner) to make a "sauce" for asian dishes (I'm thinking apricot in particular.) Anyone got any experience with that?

Also, how do you cook snow peas when you stirfry them? Do you cook or blanch them ahead of time, or just throw them in, or what?
 

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I don't know about the jam, but you just throw snowpeas in without blanching or anything. They're good raw, so in a stirfry you just need to get them warm -- you still want them crisp.
 

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I've used orange jam in recipes before.. It's usually mixed with broth, spices, etc.

When I first went veg I made Spicy Orange Tofu from this recipe:

http://www.vegweb.com/food/tofu/4203.shtml

And when more experiences I made Spicy Orange-BBQ Tofu on my own. http://www.veggieboards.com/boards/s...OrangeBBQ+Tofu

I don't think apricot would be good with my BBQ recipe, but you can probably sub it in for the orange sauce in the first recipe, and make it apricot sauce.


and yes, I just throw the snowpeas into stirfries raw. They taste way better.
 

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I make my stirfry sauce with apricot or plum jam (no sugar added), tamari, ginger, water, and I use a little arrowroot to thicken.
 
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