Prep 10 mins
Cook 0 mins
This recipe is easy to make and tastes great. Amounts can be adjusted to suit individual tastes to make it more or less sweet and spicy. Black bean paste can be used in placed of the peanut butter. Goes well with chicken, pork, beef, wild game and dim sum.
- 4 tablespoons soy sauce
- 2 tablespoons peanut butter
- 1 tablespoon molasses or 1 tablespoon honey
- 2 teaspoons seasoned rice vinegar
- 1 garlic clove, finely minced
- 2 teaspoons sesame seed oil
- 1 teaspoon chinese hot sauce (more or less to taste)
- 1⁄8 teaspoon black pepper
- Combine all ingredients in a small mixing bowl.
- Mix with a whisk until well blended.
Cooking gluten free often means making what you need from scratch to avoid contaminants. I used trusted ingredients from my pantry to put this recipe together and could rest easy knowing the dish I prepared was truly gluten free. The side benefit to making your own homemade condiments, etc, is avoiding preservatives or other undesirable ingredients such as MSG. I really appreciate this recipe. It was terrific! One thing I would suggest is mixing the peanut butter and honey together well first, then slowly incorporating the soy sauce, oil and remaining ingredients. I threw them all together as directed and found that it took lots of elbow grease with the whisk to get the peanut butter to incorporate with everything else. When I make this recipe, I double the ingredients and freeze the extra in ice cube trays, to always have some ready to go. Most trays hold 1 Tb in each compartment, making it super easy to measure out.
I was so thankful to have found this recipe-I ran out of store-bought and needed it for Stir-fried Zucchini With Hoisin Sauce. I used molasses and hot chili garlic sauce and it was delicious! Thank you for a great recipe!!!
imho (in my humble opinion) is my take on this is that stick with the molasses i use mushroom soy sauce and i use apple vinegar instead of rice vinegar.the mushroom and apple taste gives it much more depth.
also i am an onion and garlic freak so what i do is add a half a clove of crush garlic and a crushed leak to taste.
i have heard of using ginger but i have not tried but what i am suggesting is gitting more complex than the basic hoisin sauce,i look at that as a mere foundation but this is just 1 mans thought on the subject.