How to use Hoisin sauce

[jpinmaryland]

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?

 

[Caine]

Try mixing it with fish sauce, or oyster sauce.

 

[Uncle Bob]

Straight up on ribs is one of my favorite uses for Hoisen!


Enjoy!

 

[kitchenelf]

Brushed on almost done chicken wings is good.

Also, you CAN mix it with oil - you just have to whisk aggressively as you are drizzling in the oil.

I also use it as a condiment with those big bowls of Thai soup. A little goes a long way.

You can do a search here at Discuss Cooking for hoisin and find out what recipes people have to offer - here is another good link too.

 

[GotGarlic]

You could mix it with peanut butter. Also, Rachael Ray made a barbecue sauce for shrimp with hoisin mixed with orange marmalade.

 

[BreezyCooking]

When I use hoisen sauce it's always part of a stirfry sauce mix. Never any oil in the sauce mix (yuck - the oil used is just a few dollops to cook in & sometimes a drizzle of sesame oil to finish - never in the sauce mix) - just some soy sauce, dry sherry, sometimes hot chili-garlic paste. Unless you overdo it with the soy sauce, the sweetness & depth of the hoisen doesn't get lost at all, & is enhanced by the dry sherry.

 

[elaine l]

I add it to potroast sometimes along with red wine, tomatoes and onions. It makes such a rich nice sauce.

 

[Rock LaRue]

The only thing I've ever dilluted hoisin sauce with is siracha pepper sauce. I don't know why you'd want to dillute it anyway. Just use it in small amounts.

 

[appletart]

I use hoisin sauce along w/soy sauce, brown sugar, ground ginger, garlic powder, sherry wine, a little salt peter, to make a marinade for Chinese styled 'cha siu' bbqued pork ribs.

 

[redkitty]

I use it in stir-fry's too but never with oil. mmmmm....love hoisin sauce!

 

[Loprraine]

Straight up on ribs is one of my favorite uses for Hoisen!

I do that with pork tenderloin.

 

[jpinmaryland]

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.

 

[hookied_up]

I just started a thread about my new wok. http://www.discusscooking.com/forums/f8/so-i-just-bought-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.

 

[TATTRAT]

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.

 

[sosweb]

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.

 

[*amy*]

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.

 

[GrillingFool]

Dilutes nicely with some Nuoc Mam (fish sauce) too!

 

[CiCi]

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.

 

[BreezyCooking]

I never thought of that!! Thanks for the idea CiCi!!

 

[kitchenelf]

OK - I just did a mixture of grapefruit juice, soy sauce, ketchup, lots of brown sugar, fresh ginger, fresh garlic, and sriracha - YUM!