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Old 10-04-2007, 06:15 AM   #11
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Originally Posted by Uncle Bob View Post
Straight up on ribs is one of my favorite uses for Hoisen!
I do that with pork tenderloin.

Practice safe lunch. Use a condiment.
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Old 10-04-2007, 02:49 PM   #12
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thanks for all the ideas. Always had a jar of the hoisen lying around and sometimes used it as is, but the idea of cutting it came up the other day and I really had no clue. thx.

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Old 10-04-2007, 10:30 PM   #13
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I just started a thread about my new wok. http://www.discusscooking.com/forums...wok-38655.html
Hoisen is a must have for my stir fry sauce. Usually I use soy sauce, teriaki sauce, fresh or minced garlic, and an Asian chili sauce, sometimes some vinegar, and maybe a lil ginger, curry, or sugar depending on the taste and the veggies I am using. Just mix the hoisen with the above ingredients, and add some at the beginning and near the end od the stir fry process. I have never tried mixing it with oil though.
I dont want no trouble.
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Old 10-05-2007, 05:09 AM   #14
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I lie to thin out hoisin with pineapple juice(just enough to loosen it up) then add cilantro ginger and lime juice. Makes a nice sauce to pair with a good satay sauce.
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Old 10-05-2007, 07:43 AM   #15
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I like to mix Hoisin with light Soy sauce and honey, equal quantities. Only add this sauce during the last 15 minutes of cooking time on a lowish heat. Great with chicken wings/legs/thighs.

At the end toss in toasted sesame seads.

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Old 10-05-2007, 12:02 PM   #16
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Originally Posted by jpinmaryland View Post
I am usually pretty good w/ my asian sauces blending them with oils and such to produce the needed sauces but recently had a problem with Hoisen. I did not want to use all that sweetness at full strength so I thought I'd mix it w/ peanut oil but it does not dissolve in peanut oil unlike other sauces. So how do you guys use this? Mix it w/ soy sauce? But does that not kill the sweetness? I realize I will need to mix it with an aqueous type of solvent e..g water, vinegar, etc. How do others use this?
To kill the sweetness I would dilute it with a few drops of water, combine with stir fry sauce or soy sauce (salty/sweet), add some heat i.e. red pepper flakes or mustard, use half the amount called for, or as Caine suggested, add oyster sauce.

Hoisen uses - in stir frys, spread on a chinese pancake or tortilla for Moo Shoo or a dipping sauce.
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Old 10-05-2007, 12:08 PM   #17
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Dilutes nicely with some Nuoc Mam (fish sauce) too!
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Old 10-08-2007, 01:19 PM   #18
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I use it as a glaze, mix it in stir fry but mostly what I do is mix it with soy sauce and sriracha chili sauce. It makes for a good egg roll dip. :)
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Old 10-08-2007, 01:49 PM   #19
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I never thought of that!! Thanks for the idea CiCi!!
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Old 10-10-2007, 04:34 PM   #20
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OK - I just did a mixture of grapefruit juice, soy sauce, ketchup, lots of brown sugar, fresh ginger, fresh garlic, and sriracha - YUM!


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