Prep 10 mins
Cook 0 mins
This looks super good - from Williams-Sonoma, this sauce can be used to dip spring rolls, dumplings and other Asian appetizers.
- 1 tablespoon vegetable oil
- 4 garlic cloves, minced
- 1⁄3 cup hoisin sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 teaspoon chili paste or 1 teaspoon hot bean paste
- 1⁄2 cup chicken broth
- 1⁄4 cup chopped dry-roasted unsalted peanuts
- In a small saucepan over medium heat, warm the oil. When it is hot, add the garlic and cook, stirring, until lightly browned, about 30 seconds.
- Add the hoisin sauce, fish sauce, sugar and chili paste, stir well and simmer for 15 seconds. Stir in the chicken broth; the mixture should have a thick, creamy consistency. Add the peanuts.
- Let cool and serve!
Very deserving of 5 stars. So simple to put together with great flavor. I did not have the chili paste so replaced it with sweet chili sauce. Will definitely make this again to be served with Appetizers. Thanks for posting this great recipe
Made this delicious, flavourful sauce to accompany Vietnamese Spring Rolls. I was craving springrolls and these two recipes really satisfied that craving!
Yum! This is really good and so simple. I wasn't able to get the sauce to thicken very well, but it was delicious anyway. We used this with potstickers and gorged ourselves with double dipping, lol. We also used the leftovers to pour over rice as a side dish for an Asian entree. Thanks Jen for another winner!