*The original without the variations stolen by Matt Giwer from AP Recipes credited to Dee Wang who advised peanut butter. *EXPERIMENT! Now you have control of the taste. Lighter for chicken and pork, stronger for beef and game. Sweeter for Dim Sum. *The commercial recipe is presumably the black bean paste. I presume they are the same as Mexican/Spanish black beans. *Different types of soy, molasses, some of the oil being hot pepper oil, other styles of pepper sauce. All kinds of variations. However, with light soy and honey, the taste of peanut dominates. *Simply mix together. At first it does not appear like it will mix but keep at it just a bit longer and you have Hoisin. Letting it rest does not appear to improve the taste noticeably.
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|Serving Size: 1 Serving (56g)|
|Recipe Makes: 1|
|Calories from Fat: 118 (68%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||17 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 0mg||0 %|
|Sodium 1043.3mg||36 %|
|Potassium 101.7mg||3 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 10.9g|
|Protein 4g||6 %|
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Calories per serving: 173
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