Hoisin Sauce
It took about five tries to get the hoisin sauce down. Boy was it worth it! Wonderful stuff. We had some in Chinatown about a month ago and I’ve been trying to duplicate it since.
The sauce has many uses, we usually use it over stir fry, it is often used as a base for other sauces and also over roasted meat or on a burger in place of barbecue sauce. It is also known as Peking sauce or Chinese barbecue sauce.
Add the hoisin sauce to the stir fry after it is done and a couple of minutes before it hits the table, just long enough to warm it up. We serve this over rice or noodles. Many oriental recipes use this as a base for other sauces so keep some in the fridge, it will keep a couple of months.
Hoisin Sauce
2T olive oil
4T soy sauce
2T molasses
2 cloves garlic, crushed
4 T black beans boiled until soft
2 T rice vinegar
Put every thing in a blender or food processor and blend until well mixed.
Keeps in the fridge 2-3 weeks.
Andee from Tx wrote and told me that adding 1 jar of unsweetened apricot preserves and one can of apricots ( run through a food processor or blender) mixed with the Hoisin Sauce (1/3 preserves, 1/3 apricots, 1/3 hoisin sauce) works really well.
