Hoisin Garlic And Ginger Sauce
This is an all-purpose fusion style go to sauce that can be customized to suit your needs and complements any recipe that you are making. The beauty of this recipe is that it’s quick, easy, flavorful and that it’s customizable. Pour this sauce over rice, meat, seafood and or vegetables. Drizzle over potatoes, pasta, or use as a dipping sauce. Or simmer any protein in it to finish the cooking process. This means the protein is 97% cooked to your desired doneness, and placed into the sauce, and simmered to finish the cooking process. Hoisin, garlic, ginger sauce is easily made for vegan, pescetarian, and vegetarian dietary lifestyles.
Equipment
- 1 Wok or medium size saucepan
- 1 Microplane grater
- 1 Measuring jug
- 1 Measuring spoons
- 1 Small bowl
Ingredients
Aromatics
- 2 stalks green onions finely chopped
- 1/2 medium red bell pepper finely chopped
- 1 small shallot finely chopped
- 3 large cloves garlic finely chopped
- 1 tbsp finely grated or chopped ginger
- 1 large serrano pepper thinly sliced optional
- 1/2 – 1 tbsp of cooking oil
Sauce
- 1 tbsp oyster sauce or vegetarian stir fry sauce
- 2 tbsp sugar
- 2 tbsp rice vinegar
- 1 tbsp chili oil
- 1 tbsp shaoxing wine
- 2 tbsp light soy sauce or low sodium soy sauce
- 3 tbsp hoisin sauce
- 1/2 tsp white pepper
- 1/2 tsp sesame oil
- 1/2 tsp mushroom seasoning or chicken bouillon powder
- 1/2 cup – 3/4 water
Slurry
- 1 tsp cornstarch
- 2 tbsp cold water
Instructions
- In a small bowl, mix all of the slurry ingredients and set aside. Don’t forget to remix the slurry before using it as the water and starch will separate.
- In a measuring jug, mix all of the sauce ingredients together until the sugar and mushroom seasoning has dissolved completely. Then set aside.
- Place your wok over medium high heat, and add all the aromatics. Sauté for 2 minutes until everything is fragrant.
- Add all the sauce ingredients and bring to a boil. Reduce heat to medium low and simmer for 2 minutes. Add 2-3 tsp of the slurry and mix well and increase heat to medium high. Continue adding a teaspoon of slurry at a time until your desired thickness has been achieved.
- If the sauce is too thick add 1 or 2 tsp of water and stir well. Keep adding and stirring until your desired thickness has been achieved.
Notes
Substitutions And Customization
By tweaking the sugar and vinegar ratios, it can be made sweet or sour. By adding chili peppers, it can be made fiery and spicy. By decreasing both sugar and vinegar it can be made more savory. It really is an all-round sauce that can be made the way you want. If you don’t like garlic, leave it out. Use onions. If you don’t like onions/green onions leave them out. Once again, this sauce can be customized to suit your needs.Without Adding A Thickening Agent
This sauce can be made without adding the cornstarch slurry to thicken it. This is achieved by increasing the heat to high, and boiling the sauce until it is reduced by just under 1/2 or 3/4 of the starting volume. This creates a slightly tangy, sweet, and savory sauce that coats shrimp, ribs, steak, tofu, chicken, vegetables etc., very well.Different Soy Sauces
Low or less sodium soy sauce and light or thin soy sauce are not the same thing. Low sodium literally means made with less sodium. Light or thin soy sauce means it’s lighter in color and thinner in viscosity, but has the same sodium content, and sometimes more than regular soy sauce. Essential Stir Fry Basics This is an essential kit that will provide you with the basics when creating many Asian style and Asian fusion dishes.Nutrition
Serving: 6ServingsCalories: 79kcalCarbohydrates: 11gProtein: 1gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 0.2mgSodium: 549mgPotassium: 85mgFiber: 1gSugar: 7gVitamin A: 361IUVitamin C: 15mgCalcium: 14mgIron: 0.5mg
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