Make it Yourself Monday: Hoisin Sauce
Last week I was looking for a recipe to use some ground beef and sliced cabbage, and came up with this Mu Shu beef. It called for hoisin sauce, which I don’t happen to have on hand. I was determined to make the recipe, so I found a homemade version on Food.com, which I adapted using ingredients in my pantry.
Authentic Hoisin Sauce is typically made with soybean paste, which (shockingly!) I didn't have on hand. Soy sauce substitutes for the soybeans in this recipe.
This hoisin sauce would taste great in a variety of dishes: as a dressing for slaw or salad, a marinade for chicken, a stir-fry sauce, or a glaze for grilled shrimp.
8 tbsp soy sauce OR Worcestershire sauce ( I realized after I started that I only had 2 tbsp soy sauce, so I made up the difference with Worcestershire, and it tasted fine)
4 tbsp creamy peanut butter
2 tbsp molasses
3 tsp white vinegar
1/8 tsp garlic powder
1/8 tsp black pepper
1 tsp toasted sesame seeds (toast on a cookie sheet in the oven for 3-5 minutes, checking frequently and turning once)
Whisk all ingredients together until the consistency is even.
Makes about 1/2 cup -- enough to marinate 1 pound of chicken or to dress 1 recipe of Mu Shu Beef