01
Figs
10.01 cup : 1 cup
For dried figs in baking
10.0
prunes substitute
in stir fry.
Prunes adds a sweet counterpoint to savory Stir Fry sauces and proteins. The replacement should hold its shape under high heat without turning mushy.
top substitutes
adjustment for this dish
Figs swap 1:1 by volume in stir-fry; their seeds add pop against seared protein that soft prunes cannot offer. Quarter lengthwise and add in the last 30 seconds — figs caramelize faster than prunes, around 310F instead of 320F. Skip pre-seasoning with soy because fig pH is higher and it will not absorb the salt the way prunes do, and toss over high heat for only 15 seconds.
02
Dates
8.01 cup : 1 cup
Same sticky-sweet dried fruit swap
8.0
adjustment for this dish
Dates swap 1:1 but are 20% sweeter than prunes, so reduce any hoisin or sugar in the sauce by half again and pit carefully before quartering. Add in the last 30 seconds over blasting high heat because dates scorch faster than prunes and turn bitter above 330F. The chew gets softer and stickier, coating the aromatics — keep the toss brisk.
03
Raisins
8.01 cup : 1 cup
Smaller dried fruit alternative
8.0
adjustment for this dish
Raisins swap 1:1 but are smaller and drier than prune quarters, so they plump rather than sear. Add with the sauce in the last 60 seconds (not 45) so they absorb liquid and soften into the aromatics. Keep the wok flame high — raisins over 290F for more than a minute turn into hard nubs against the protein.
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04
Currants
8.01 cup : 1 cup
Tiny and intense, use in scones and sauces
8.0
adjustment for this dish
Currants swap 1:1 and because they are tiny and dry at 19% moisture they scatter across the wok rather than searing. Add with the sauce in the last 45 seconds so they plump in the steam off the ginger and garlic. Keep high heat and do not toss for more than 30 seconds once currants enter — they scorch on direct metal contact above 300F.
technique for stir fry
technique
Prunes in a stir-fry caramelize around 320F, well below a wok's 450F smoke point, so they must go in during the final 45 seconds or they burn black and bitter before the aromatics finish. Quarter them lengthwise (do not dice), and toss with 1 teaspoon soy and 1/2 teaspoon rice vinegar off-heat for 2 minutes before cooking; this pre-seasons the fruit so it does not drink the pan sauce.
Heat oil to a shimmering sizzle, sear protein first, then add ginger and garlic for 15 seconds, then vegetables for 90 seconds over high heat, and prunes last with a quick 20-second toss. Keep the flame blasting — a stalled wok steams instead of chars, and prunes will turn to mush at 250F.
Unlike prunes in salad, where acid is pushed up to fight sweetness, in stir-fry you lean on soy salt and rice vinegar's 5% acidity to pierce the sugar without a thick glaze. Serve within 4 minutes of the wok hitting the plate; residual heat continues softening the fruit.
pitfalls to avoid
watch out
Don't add prunes with the aromatics; they burn against the ginger and garlic at high heat within 30 seconds and turn the oil bitter.
watch out
Avoid dicing — cut quarters lengthwise so the fruit survives wok toss without disintegrating into the sauce and clouding the sizzle.
watch out
Reduce any added sugar or hoisin in the sauce by half when prunes enter the wok; their 64 Brix will push a standard sauce cloying within two tosses.
watch out
Skip the long cook — prunes over 60 seconds on high heat mush into paste; pull the wok off the flame 20 seconds after fruit goes in.
watch out
Don't crowd the wok with cold prunes; bring them to room temperature first or they drop the pan temperature below smoke point and the char never develops.