Sunday, May 24, 2009

Hoisin Sauce

One of the hardest parts of trying to cook Asian food in this diet is that many of the recipes call for some pretty esoteric sauces for flavor. The good thing is that living in a place like Madison there are enough Asian markets that it's pretty easy to find any sauce you could ever dream of. Sadly almost all of them involve a lot of sugar. Things like plum and hoisin sauce have high fructose corn syrup and sugar in the top three ingredients. That just won't do. But I wasn't willing to give up stir fries.

The fella found a decent recipe for homemade hoisin sauce online that we've used a couple times. Yesterday I took that overpoweringly sweet sauce and added some vinegar and upped the hot sauce to make a sauce I like better. Now I have a container of it in the condiments of the fridge to use next time the urge to stir fry comes over me. It was as easy as measuring out the ingredients and I have a delicious sauce that I know what went into. No mystery ingrediants or the dreaded "natural flavors" that pops up on so many labels.

Homemade Hoisin Sauce

5 tablespoons soy sauce
3 tablespoons of peanut butter
1 teaspoon agave nectar
2 teasp00ns sesame oil
2 teaspoons vinegar
3 teaspoons hot sauce
1/4 teaspoon garlic powder
a dash of pepper

Whisk together thoroughly or place in tupperware container with tight seal and shake well. Will keep in refrigerator for about 2 weeks.