Hoisin Sauce
A five-minute, blender-only Hoisin Sauce made the traditional way with fermented black bean paste instead of peanut butter — glossy, savory, and ready to glaze, dip, or stir into a quick pork stir-fry.
Ingredients
- 3 tbsp Chinese black bean paste
- 1 dl brown sugar
- 3 tablespoons soya
- 1 tbsp rice vinegar white wine vinegar is also fine
- 1 teaspoon sesame oil
- 1 teaspoon Five-spice
- 2 tablespoons water
Instructions
- Measure the ingredients into a blender and blend until very smooth. A hand blender will also do the job.
- If you like, you can thin the Hoisin Sauce with a couple of tablespoons of boiled water. Boiled water is cleaner than tap water. It could extend the shelf life of the sauce if you don't use it all at once. Keep it in fridge.
Notes
- For a quick Hoisin Pork: Fry strips of pork tenderloin in a wok. Simmer for a few minutes in Hoisin Sauce. Stir in the veggies, fry for a minute and serve with the cooked noodles.
Use boiled water, not tap water, if you thin the sauce — it keeps longer that way. - Check the label on black bean paste; some jars are cut with other beans, so look for one where black beans are the main ingredient.
- Blend just until smooth — over-blending won't hurt it, but under-blending leaves gritty bits of bean.
- Miso paste is the closest substitute if you can't find fermented black bean paste; peanut butter changes the flavor entirely and isn't traditional.
Nutrition
Calories: 131kcalCarbohydrates: 28gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 762mgPotassium: 116mgFiber: 1gSugar: 24gVitamin A: 4IUVitamin C: 1mgCalcium: 33mgIron: 1mg
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