TRY
IT
Spread the sauce on tortillas
when serving tacos or fajitas.
Use
it as a dip for chicken fingers or
fish sticks.
Drizzle
it over vegetable, shrimp, or
chicken stir-fries.
Hoisin-Lime
Sauce
If you’re
like most people, your first encounter with hoisin sauce involved the
Chinese dish mu shu pork, in which the sauce
serves as a dipper for meat-enclosed pancakes.
Used this way (and even in dishes), this bean-paste ingredient is too
sweet, I find. That’s why I came up with this
sprightly lime-flavored version. The acidic
kick of the lime bounces off the sauce’s sweetness to create a
delicious "new" hoisin. I’ve
also added aromatics to the sauce to ensure it’s well rounded—
and versatile.
Makes about
2 cups
Lasts 2
weeks, refrigerated
1/2 cup
plus 2 tablespoons grapeseed or canola oil
2
tablespoons minced garlic
1
tablespoon peeled and minced fresh ginger
2 cups
hoisin sauce
1/2 cup
fresh lime juice
Kosher
salt and freshly ground black pepper to taste
1.
Heat a wok or large sauté pan over medium heat. Add the 2 tablespoons
of oil and swirl to coat the pan. Add the garlic and ginger and sauté
until soft, about 2 minutes. Add
the hoisin sauce and stir to prevent burning. Cook, stirring, for
1 minute, then add the lime juice.
2.
Transfer the mixture to a blender and blend, drizzling in the 1/2 cup
oil. Season with salt and pepper.
Cool thoroughly and use or store.
Many
of the hard to find ingredients and cooking tools that Ming uses
are available at Ming's online store. Click
here to browse the store!
Chinese dish mu shu pork, in which the sauce
serves as a dipper for meat-enclosed pancakes.
Used this way (and even in dishes), this bean-paste ingredient is too
sweet, I find. That’s why I came up with this
sprightly lime-flavored version. The acidic
kick of the lime bounces off the sauce’s sweetness to create a
delicious "new" hoisin. I’ve
also added aromatics to the sauce to ensure it’s well rounded—
and versatile.