Hoisin Sauce Recipe

by Ebfarm.com

Hoisin sauce, also called Chinese barbecue sauce is a pungent and fragrant sauce used frequently in Asian stir-fries and marinades and Asian-style dishes.

Spring rolls, mu shu pork, popiah, peking duck and barbecued pork mostly use the hoisin sauce. It is especially common for Cantonese cuisine flavouring.

Although you may find it in Asian stores and in most big supermarkets, you can easily make your own and keep in the fridge for up to 3-4 weeks.


Hoisin Sauce Recipe

Ingredients:

• 1/2 cup dried azuki beans

• 2 tablespoons sesame oil

• 2 cloves garlic, peeled and minced

• 1/3 cup brown sugar ( I reduced the amount to make it healthier, feel free to increase it if not how you like it)

• 2 tablespoons water

• 1/4 cup cider vinegar

• 1/4 cup unseasoned rice vinegar

• 1/3 cup soy sauce

• 1/4 teaspoon Asian chile sauce, or to taste


Preparation:

• Rinse the azuki beans in cold water and drain. Pick through the beans and discard any discolored or broken beans.

• Bring 5 cups of water to a boil in a medium pan. Add the beans and reduce the heat to low. Simmer, uncovered, until the beans are very tender, 1-1/2 to 2 hours.

• Drain the beans if there is any water remaining. When cool, transfer to a food processor and purée until smooth. At this point, the bean paste may be frozen for 2 months or stored, covered, in the refrigerator for up to 1 week.


• Heat the oil in a large pan over medium heat. Add the garlic and sauté, stirring frequently, until the garlic turns golden and fragrant, about 2 minutes.

• Stir in 1 cup of the bean paste, sugar, water, vinegars, and soy sauce. Cook over low heat until the mixture thickens, 10 to 15 minutes. Add the chile sauce and cool.

• Transfer the cooled sauce to a glass jar or plastic container, cover tightly, and refrigerate for 1 month or freeze for 3 months.


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Original Hoisin Sauce Recipe