'hoisin sauce' on Serious Eats

Sauced: Hoisin Sauce

Of all of the sauces to explore for this mini American-Chinese sauce series, hoisin was the most intriguing to me—it's one that I use most often, yet never considered what actually goes into making it. Hoisin is a staple in many American Chinese dishes—almost anything labeled "barbecue" is sure to have it, and you'll usually find it alongside moo shu pork and peking duck. More

Hoisin Sauce

Hoisin was always a bit of a mystery, but some tinkering in the kitchen came up with a pretty spot on replica that's sweet a first, then mixes with the tang of vinegar, while having the familiar deep Asian flavors throughout. More

Dinner Tonight: Pasta with Pork Loin, Chinese Eggplant, Baby Bok Choy, and Spicy Miso Sauce

I've had incredible success with every recipe I've tried from Takashi's Noodles, written by the celebrated Chicago chef Takashi Yagihashi. His instructions for soba, ramen, and udon have all been authentic, utterly delicious, and relatively easy to prepare at home. But the same level of authenticity disappears in the back of the book, when he starts dishing out wacky recipes for Italian pasta that are blessedly free of tradition. More

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