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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 2 |
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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:
1 1/2 teaspoons light soy sauce (not a heavy artisnal variety... inexpensive is fine) |
6 tablespoons brown miso |
6 tablespoons dark brown sugar |
1 tablespoon sherry wine vinegar |
1/4 teaspoon garlic, crushed |
1 teaspoon sesame oil |
10 drops hot sauce (sriracha is best... avoid those with a heavy vinegar base) |
1/2 teaspoon five-spice powder |
2 teaspoons flour (for thickening... ap is fine, but rice flour can be used if you wish to be more traditional) |
Directions:
1. Combine ingredients in a non-reactive bowl. Let rest for 1 hour.
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