photo by Bonnie G #2
- Ready In:
1/2 cup sauce
- 4 tablespoons soy sauce
- 2 tablespoons peanut butter or 2 tablespoons black bean paste
- 1 tablespoon honey or 1 tablespoon molasses
- 2 teaspoons white vinegar
- 1⁄8 teaspoon garlic powder
- 2 teaspoons sesame seed oil
- 20 drops chinese-style hot sauce, adjust to taste (jalapeno or habenaro sauce may be substituted)
- 1⁄8 teaspoon black pepper
- Mix all ingredients in a small bowl for several minutes until throughly blended.
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My local asian store was closed by the time I got there tonight and I was in dire need of hoisin to make Char Siu Bao for pork buns. This recipe is extremely close to the real thing. I doubled the recipe and found out halfway through that I was almost out of black bean sauce (go figure!) and had to use half black bean sauce and half peanut butter. It was right on the mark. Thank you thank you for saving my hide tonight!
Way too salty! I used 3 tbs Low Sodium Kikkoman soy sauce, and 1 Tbs Braggs Liquid Aminos, Peanut butter, molasses, and toasted sesame oil. I think it's partly the fault of the peanut butter...Peter Pan "Natural", which was a big disappointment...grabbed it because it was on sale, but it is hardly natural...sugar, fractionated palm oil, and salt! And maybe it was not supposed to be toasted sesame oil. Since most Chinese recipes call for that, I assumed it should be in the Hoisin, as well.
I needed this for recipe#448488 as I couldn't find it in the store. I've made another recipe on here also before and both taste a little differant, I've never had the real thing so can't say which is closest but both are good. I did make a couple of small changes, added a teaspoon of powdered ginger and then heated it all in the microwave for 1 minute - that not only helped to melt, so blend everything together easier but seemed to thicke it just enough to the consistancy I was hoping for. Loved that it made only 1/2 cup as I didn't have a lot left over to store. I used peanut butter and the full amount of siracchi hot sauce and it was perfect, not hot at all. Very nice recipe GW
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