Total Time
Prep 5 mins
Cook 0 mins

I've tried a number of commercial hoisin sauces but none have ever quite had that quality that I recall from when my mother was learning Chinese cuisine from a gentleman who learned cooking in Asia. This is my own fresh hoisin that is as close as I've come to date, and I prefer it on ribs, on chicken & Chinese noodles as a topping for salads, and as part of my mu shu.

Ingredients Nutrition


  1. Combine ingredients in a non-reactive bowl. Let rest for 1 hour.