This hoisin sauce is really good. Even better than store-bough. I used peanut butter and molasses. Thanks Gailanng :) Made for the Australian recipe swap for June 2011
This is da bomb! I made this last week, for Nif's Honey Grilled Chicken Thighs, and forgot to take a photo, I was in such a rush! I have to admit that I like the flavor of this better than store bought brand. I can make it a bit sweeter, or hotter, or nuttier - to taste. And it is easy peasy....No more running to the store at the last minute for another forgotten item! :-) Thanks so much for posting, Gailann!
I was making some pork and shrimp dumplings and wanted a good sauce and found this one googling. So easy, especially considering I already had all the ingredients. I used 1 tbsp of peanut butter and really wouldn't recommend too much more, my taste-testers (aka roommates) said the peanut butter was subtly perfect. I used the brown sugar, a habanero hot sauce, and added maybe 1 tsp of maple syrup to take a little tartness out. My blog details the adventure so if you're interested click on my name and its under the about me.
I have never bought Hoisin sauce so I don't know how to compare it to store bought. I needed to try to "doctor up" a (too) lemony chicken and potato recipe so I wouldn't throw it out. So I made this recipe, using peanut butter and brown sugar, olive oil (only because I didn't have the sesame oil) and about 1/2 T. Louisiana Hot Sauce. I cubed up the chicken and quickly heated it through and then added half the sauce for a minute or so. Then I did the same thing to the potatoes using the rest of the sauce. This recipe saved the day!! Delicious!!
I highly recommend using the black bean paste (this is fermented black soy bean not to be confused with frijitos negritos) over the peanut butter. If using commercial peanut butter, sugar or high fructose syrup is added so you'll have to reduce the amount of sweetener. I use stevia but still only make it half as sweet as what this recipe calls for. This is a good recipe since it's not as sweet as some. Black vinegar is a good sub for white if you have it handy. For the heat, I like to mince up Thai chile and let it marinate in vinegar and a pinch of sea salt. Adds a nice fresh taste. I keep white pepper in my spice rack and I prefer it over the black pepper. Overall, a good recipe that can be modified to suit one's taste. Even in China, families have their own versions of this sauce.
I made this because a recipe called for hoisin sauce which I didn't have. I'll never buy hoisin sauce ever again! I did make a few substitutions: 1.5 T tahini instead of black bean paste, rice vinegar & maple syrup for the sweetener. It was a bit salty, but I left the rest of my stir fry unsalted & it turned out great. This one's a keeper.
Thank you so much for this keeper recipe! I'm not a fan of the anise flavoring in bought Hoisin Sauce, so this was perfect...and I love peanut butter & molasses. I used this in a recipe for Mandarin Orange Chicken with Green Onions & Cashews.