This versatile sauce adds much-needed umami to any dish and elevates it with its spiced sweet-salty flavour.
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Place the soy sauce, peanut butter, sugar, rice wine vinegar, sesame oil, Chinese five spice and pepper in a small food processor. Process until smooth.
Store in a sterilised bottle or an airtight container in the fridge for up to 3 months.
Use in your favourite stir-fry or as a dipping sauce.
COOK. STORE. SAVE.
Clever storage: Store your rice wine vinegar in a cool, dry and dark place in the pantry. Discard if it is past the use by date on the packaging.
You may have seen or tried hoisin sauce at a Vietnamese restaurant. It’s that dark red-brown, sweet sauce in the plastic squeezy bottle that people sometimes add to their steaming bowls of pho. Did you know that hoisin sauce didn’t originate in Vietnam, even though it’s widely used in their cooking? Hoisin sauce is Cantonese and it also frequently makes an appearance in Chinese dishes. For example, it is part of the basting solution for Chinese red BBQ pork (or char siu). This recipe shows you how to make hoisin sauce in your own kitchen.
To sterilise the glass bottle or jar where you will store the sauce, follow these steps:
The hoisin sauce will keep in the fridge for up to 3 months. Be sure to put the lid on the bottle or jar properly and use a clean spoon to scoop out what you need, putting the remaining sauce back in the fridge. Use hoisin sauce to brush onto meats as a marinade, add it to stir-fry dishes or serve it as a dipping sauce. You can make char siu or pork ribs with it, and as a condiment it goes well with fresh Vietnamese rice paper rolls. You can also use it to marinate vegetarian proteins like tofu and tempeh.
Unable to run out to buy hoisin sauce? Make it yourself using our easy recipe. It adds a ton of flavour to any dish, like in these recipes for hoisin, beef and cashew stir-fry, sticky pork burgers with hoisin ketchup and hoisin-glazed pork chops with mixed cabbage and pear slaw.