You'll likely find a plastic bottle or ceramic bowl of hoisin on the table at your local Chinese-American restaurant. The sauce, thick and nearly jet-black, is a staple in many dishes. The mixture of brown sugar, black bean and garlic paste, and spices is at once sweet, salty, and funky.
- Yield:Makes 1/2 a cup
- Active time: 10 minutes
- Total time:10 minutes
- 6 tablespoons dark brown sugar
- 3 tablespoon black bean and garlic paste
- 3 tablespoon water
- 2 tablespoons soy sauce
- 2 tablespoon honey
- 4 teaspoons rice vinegar
- 1/2 teaspoon Chinese five-spice powder
- 1/2 teaspoon sesame paste
- 1/4 teaspoon Sriracha
Combine brown sugar, black bean and garlic paste, water, soy sauce, honey, vinegar, five-spice powder, sesame paste, and Sriracha in a small sauce pan. Bring to a boil over medium-high heat, lower heat, and simmer until sauce thickens, about 5 minutes, stirring frequently. Let cool to room temperature and use immediately or store in an airtight container.