Hoisin sauce, sometimes called Chinese barbecue sauce, is a fragrant, pungent sauce used frequently in Asian vegetable stir-frys and marinades as well as Asian-style grilled dishes. Made from a combination of soy, garlic, vinegar, and usually chili and sweetener, hoisin is dark in color and thick in consistency. It has a very strong salty and slightly sweet flavor.
As with most dipping sauces, this tastes best if the flavors are allowed to blend for 1 hour before serving.
- 1 tablespoon oil (for stir-frying)
- 1 clove garlic (finely chopped)
- 1 teaspoon ginger (chopped)
- 6 tablespoons hoisin sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons water
- 1/4 teaspoon salt
- 4 drops sesame oil
- 1 1/2 teaspoons chile paste (or to taste)
- 1 tablespoon peanuts (chopped)
- Heat the oil in a wok over medium-high to high heat.
- Add the garlic and ginger to the wok.
- Stir-fry briefly until aromatic.
- urn the heat down to medium and stir in the other ingredients.
- Heat through and remove from the stove. Cool.
- Store in a sealed container in the refrigerator.
|Nutritional Guidelines (per serving)|
|Total Fat||76 g|
|Saturated Fat||11 g|
|Unsaturated Fat||30 g|
|Dietary Fiber||2 g|