Have you ever looked at the back of a bottle of hoisin sauce? There are a lot of ingredients in it, some of which I’d rather avoid, which is why I prefer to make my own.
Hoisin sauce is typically added to stir-fries and soups, and sometimes it’s drizzled over steamed Asian greens like bok choy or used as a dipping sauce for crispy tofu and salad rolls. I like to think of it as an Asian barbecue sauce.
Makes about 1/2 cup
- 2 tablespoons plus 2 teaspoons soy sauce
- 2 tablespoons peanut butter
- 2 tablespoons brown sugar
- 2 teaspoons rice vinegar
- 2 teaspoons sesame oil
- 1 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1/2 teaspoon Chinese five spice
- Pinch cayenne (or more)
Place all ingredients in a small pot and cook over medium heat until sugar has melted. Remove from heat and allow to cool and thicken. Store in a closed container in the fridge.
- You can use smooth or chunky peanut butter.
- Raw garlic can be substituted for garlic powder.
- Chinese five spice is what gives this sauce its signature flavor. It can be found in most spice sections at the grocery store. It’s made from cinnamon, fennel seeds, star anise, Sichuan peppercorn, and cloves.
Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show “Best Recipes Ever.” Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at KaryOsmond.com. Copyright 2021 Kary Osmond. Distributed by Tribune Content Agency, LLC.