Fermented soybeans make up the base for this dark, red-tinged sauce, which explains the sometimes pungent and offsetting aroma. When added to marinades or used as a dipping sauce, however, a wonderful burst of flavors is uncovered. Other ingredients include sugar, salt, vinegar, and spices, which give it the descriptive sweet/sour/salty taste.
Hoisin, Peking (or duck) sauce, and Asian barbecue sauce are the same product.
Hoisin sauce is found in most grocery stores, but brands will be limited (one; no more than two). Asian markets will have a wider selection. Among these, taste and consistency may vary based on ingredients.
Unopened, it can remain unrefrigerated for about twelve months. After opening, refrigerate – it will keep almost indefinitely.
Jarred products are preferred, but if purchased in a can, open and transfer to a glass or plastic container, then refrigerate.
- Add hoisin to standard barbecue sauce.
- This is a very strong sauce and should be added in small increments. For stir-fries, combine with other ingredients such as dry sherry, oyster sauce, sesame oil, and fish sauce. Thicken with cornstarch and include in the last few minutes of cooking time.
- Wait until the last half hour of cooking when basting meats or poultry. Otherwise, hoisin’s high sugar content will cause the sauce to burn.
- To soften the impact as a table condiment, mix in soy sauce and grated gingerroot.
Bean sprouts, beef, duck, fish, mush