Try making your own hoisin for use in weeknight stir-fires, Asian-inspired omelettes and for dipping!
- 95 g (⅓ cup) smooth peanut butter
- 2 tbsp molasses
- 2 tsp Hunan chilli sauce (see Note) or other Chinese chilli paste
- 1 tbsp sesame oil
- 1 garlic clove, finely grated
- 1 tbsp rice vinegar
- 160 ml (⅔ cup) soy sauce
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes 1½ cups
You will need a 375 ml sterilised jar.
Place all ingredients in a large bowl and whisk until smooth and combined. Transfer to a sterilised jar or bottle (see Note) and refrigerate until needed. Hoisin sauce will keep refrigerated for up to 3 months.
• The Lee Kum Kee brand of Hunan chilli sauce is available from Asian food shops.
Photography by Brett Stevens
As seen in Feast magazine, October 2014, Issue 36.