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!