Description
A versatile homemade hoisin sauce for stir-fries, marinades, glazes, noodles, and dipping.
Ingredients
Scale
- 3/4 cup hoisin sauce
- 1/4 cup water
- 2 garlic cloves, finely minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon honey or brown sugar
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
Instructions
- Whisk hoisin sauce, water, garlic, ginger, vinegar, soy sauce, sweetener, and red pepper flakes in a saucepan.
- Warm over medium-low heat for 3 to 4 minutes, stirring frequently.
- Whisk the cornstarch slurry, then add it while whisking constantly.
- Simmer for 1 to 2 minutes until glossy and lightly thickened.
- Remove from heat and stir in sesame oil.
- Cool for 1 minute, then adjust vinegar, water, chili, or honey to taste.
- Coat cooked proteins or vegetables; add sauce during the final 1 to 2 stir-fry minutes.
- Cool remaining sauce and transfer it to a clean jar.
Notes
Thin marinades with 2 tablespoons water or broth per 1/2 cup sauce.
Store refrigerated for up to 7 days.
Freeze in small portions for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Cuisine: Asian