Ingredients

• 1 Tablespoon toasted sesame oil
• ½ cup chopped sweet onion
• 1 clove of garlic, chopped
• 1 teaspoon fine sea salt
• 1 teaspoon Chinese five spice powder
• 3 ounces Mariani Family California Prunes
• 2 Tablespoons rice wine vinegar
• 2 Tablespoons soy sauce or tamari
• 2 Tablespoons Chinese black bean sauce (*see cook’s note)
• ¼ cup molasses
• 1 cup water

Instructions

• Pour the sesame oil into a medium saucepan and place over medium-low heat.
•  Add the onion, garlic, and salt and cook, stirring often for about 8 minutes.  
• Add the five spice, prunes, rice vinegar, soy sauce and black bean sauce, molasses, and water and stir well to combine.  
• Cover with a lid and reduce the heat to low.  
• Cook for 10 to 12 minutes, stirring occasionally.  
• Turn off the heat and let sit for 10 more minutes, to fully rehydrate the prunes.  
• Transfer the ingredients to a blender and blend on high speed for 1 to 2 minutes until fully pureed into a smooth sauce.
• The sauce will naturally thicken from the pectins released by the dried fruit.
•    *COOK'S NOTE: Chinese black bean sauce is a condiment made from fermented black soy beans, and garlic Lee Kum Kee is a common brand seen at Asian markets, or available online at Bookksu Market.   If you cannot find a good substitute, try miso, preferably a darker type like red or barley (as opposed to white or yellow, which have a more mild flavor).
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