| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Sauces |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Soy sauce,(dark/light/usual) |
| 2 |
tb |
Peanut butter/black bean pas |
| 1 |
tb |
Honey/molasses |
| 2 |
ts |
White vinegar |
| 1/8 |
ts |
Garlic powder |
| 2 |
ts |
Sesame seed oil |
| 20 |
dr |
Chinese-style hot sauce |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
*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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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