Hoisin sauce

Cafe Society
1

A few months ago for some reason I bought a jar of hoisin sauce at Trader Joe’s. It now sits, unopened, in my kitchen cabinet and defies me to use it. I cannot recall what I had in mind when I bought it

Can anyone offer me some suggestions for its use? Also, can it be used in place of some other Asian condiment, like soy or oyster sauce?

Any suggestions (beside throwing it out, I mean)?

2

Do a search for “Rack of Lamb Ghengis Khan” recipe from The Lark restaurant. It includes hoisin sauce and is truly outstanding.

3

I just, last week, made a wicked good pork tenderloin with Hoisin sauce, ginger, chili and blackberries from my garden. It was a big hit and very yummy indeed.

There was a 13yr old in attendance, and it was the first time I didn’t make her a separate dish. (We’re often having spicy Thai curry, with her parents!), but she ate it no problem, had seconds, and next day, her mother told me she mentioned it three times!

It’s good in lots of things, don’t hesitate start cooking!

4

(Oh, and as I kept referring to it as, “Hoisin, Blackberry, Ginger pork tenderloin”, it very quickly got misheard and repeated as “POISON Blackberry Pork!”)

5

Ginger Scallion Noodles. There is no hoisin in the recipe, but a liberal dose of it is usually added as a condiment on top of the finished dish.

6

Here’s a link from my bookmarks: http://www.ming.com/food-and-wine/recipes/season-1/mom-and-pops-moo-shu-pork.htm

There’s a video there showing you how to whip up some hoisin-lime sauce. Mom & Pop’s approved.

7

Google Char siu (BBQ pork) for a plethora of recipes.

Thanks for starting this thread. I know what I’m having for dinner tomorrow night.

8

Buy a mess of chicken wings at your favorite butcher. Then, search your favorite recipe site for a marinade that uses hoisin sauce. After marinading overnight, grill 'em.

Thank me later.

9

Throw some into any marinade: it brings fruity sweetness and the thick texture helps it coat the food. A spicy ginger-soy marinade or sauce for, say, salmon is taken to new heights with a dollop of hoisin added.

Open it – like ketchup or mustard, it can sit around, opened, in your fridge for quite a while – and try it!

10

I regularly buy the stuff. Use it in my stir fries. My favourite quick thing to do with it to stir fry some thinly sliced beef (which I dust with cornstarch) with garlic, ginger, scallions and pepper flakes and broccoli. Near the end, add the whole (small) jar of hoisin sauce, add another equal measure of water and a little more corn starch for thickener if needed. Serve over rice or rice noodles. Fast. Easy. Good.

11

It’s essentially just barbecue sauce. Just open it and taste it. Like many other Asian sauces, it’s very strong, so use judiciously.

12

We just made baby back ribs with an Asian sauce using hoisin, minced hot peppers, honey, garlic, ginger, vinegar, oil - all the usual suspects. Marinated, baked, and quickly broiled in the oven. OMG they were delicious, restaurant delicious, almost candied from all that sugar caramelizing! You could mix some hoisin with a spoon of hot sauce, a spoon of honey, some garlic and ginger powder for a quick glaze for chicken or pork chops. (There are more elaborate recipes, but it’s hot and I’m lazy, and don’t do much cooking in summer period.)

13

That sounds wonderful! I have a pork roast in the freezer - maybe I will give it a shot.

Regards,
Shodan

14

Mix a few tablespoons in a good darkish beer and braise some beef short ribs in it.

15

If you have dumplings or egg rolls, I found that equal parts hoisin and Sriracha (rooster) sauce with a handful of crushed peanuts makes a nice dipping sauce.

16

It’s served along with mu shu pork, which isn’t that hard to make. You can substitute thin flour tortillas for the wrappers, although those aren’t that hard to make either.

17

Hoisin is pretty much just Asian BBQ sauce.

Feel free to substitute it in any recipe that calls for Oyster Sauce - they have similar flavours, but I wouldn’t do the same for Soy Sauce.

I have two ‘go to’ dishes I use Hoisin in.

  • Marinate chicken breasts (or thighs if you prefer them) in the Hoisin overnight in a sealed container, then simply oven bake (30 mins for a Breast), and serve with a convenient side, I usually either serve with steamed rice, or steamed veggies.
  • Stir Fry’s, I use thinly slice chicken or beef, and my personal favourite veggies for a stir fry are julienned Carrots and Capscium (Bell Peppers I think), Bok Choy, Baby Corn and either Cauliflower or Broccoli florettes. All at a high heat, you just brown the meat first, take it out of the pan, whack the veggies in for a minute or two tops, add the meat and a good helping of the Hoisin sauce back in for a minute or two and done. You can either add noodles for that last couple of minutes or serve over steamed rice.

Yummo. I think I might do a stir fry tonight now.

18

I’ve been stir-frying for years, always trying different ways to produce that sweet, salty asian sauce I like so much in Chinese take-out. Then I discovered Hoisin sauce … Where have you been all these years? I’d basically been trying to recreate hoisin from scratch. Now I can stir-fry, glop on some hoisin, maybe add some ginger or a little sugar or some heat, depending on my mood and there’s dinner.

19

This is my favorite stir-fry recipe that uses hoisin sauce.

However they aren’t kidding about it being super spicy. We generally use about 3 generous pinches of red pepper flakes in ours as opposed to a whole tablespoon (:eek:). Back when the jar of red pepper flakes was fresh we only needed to use one pinch.

We also toss in some frozen broccoli florets near the end.

20

Hoisin makes a nice glaze for meatloaf.