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Old 10-03-2007, 03:20 PM   #1
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How to use Hoisin sauce

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?

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Old 10-03-2007, 03:25 PM   #2
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Try mixing it with fish sauce, or oyster sauce.
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Old 10-03-2007, 03:26 PM   #3
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Straight up on ribs is one of my favorite uses for Hoisen!


Enjoy!
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Old 10-03-2007, 03:41 PM   #4
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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.
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Old 10-03-2007, 03:44 PM   #5
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You could mix it with peanut butter. Also, Rachael Ray made a barbecue sauce for shrimp with hoisin mixed with orange marmalade.
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Old 10-03-2007, 03:48 PM   #6
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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.
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Old 10-03-2007, 04:04 PM   #7
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I add it to potroast sometimes along with red wine, tomatoes and onions. It makes such a rich nice sauce.
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Old 10-03-2007, 05:09 PM   #8
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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.
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Old 10-03-2007, 06:32 PM   #9
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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.
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Old 10-04-2007, 03:33 AM   #10
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I use it in stir-fry's too but never with oil. mmmmm....love hoisin sauce!
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Old 10-04-2007, 06:15 AM   #11
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Quote:
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Straight up on ribs is one of my favorite uses for Hoisen!
I do that with pork tenderloin.
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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.
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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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Quote:
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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