SPICY HOISIN DIPPING SAUCE
Jazz up a store-bought Chinese condiment with vinegar and chili sauce to create a tart and spicy sauce fit for dipping. (Try it with our Summer Rolls.)
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- In a small bowl, whisk together hoisin sauce, chili sauce, vinegar, and water until smooth.
STEAMED PORK BUNS WITH HOISIN DIPPING SAUCE
Provided by Sandra Lee
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Special equipment: 1 (2 1/2 or 2 3/4-inch) biscuit cutter; steamer, steamer basket or bamboo steamer
- For the pork buns: Bring 2 cups water to a simmer in a pot that will fit a steamer basket or a bamboo steamer.
- In a medium bowl, mix together the pork, ginger and scallions. Set aside
- Working with 1 dough canister (10 biscuits) at a time, roll out the biscuits with a rolling pin until they are about 3 to 3 1/2 inches in diameter. Place 1 heaping tablespoon pork mixture in the center of 5 of the biscuits. Cover each with a remaining rolled-out biscuits. Gently press the biscuits together all the way around the filling and to the edges. Place a (2 1/2 or 2 3/4-inch) biscuit cutter on top so that it is centered on the bun. Press down on the cutter to form a clean, sealed edge and remove the excess dough from around the outside of the biscuit cutter. (If you do not have a biscuit cutter then just pinch together the edges of the buns with your fingers.) Place the sealed buns onto a sheet tray and cover with plastic wrap. Repeat with the remaining ingredients.
- Place the buns into the steamer basket. Depending on the size of your steamer, you may have to cook the buns in batches of 5. Place the steamer basket over the pot of simmering water, cover and steam, about 10 minutes. The buns will be puffed and the tops will look somewhat dry and shiny. Let cool 1 to 2 minutes.
- While the buns are steaming, make the hoisin dipping sauce: In a small bowl, stir together the hoisin, soy sauce, 2 tablespoons water and the vinegar. Serve with the buns.
SPRING ROLL DIPPING SAUCE
Serve as a dipping sauce with Asian-inspired dishes. This sauce is terrific with spring rolls or dumplings.
Provided by Jackie Smith
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Combine soy sauce, hoisin sauce, water, garlic, green onions, sesame oil, sugar, and ginger in a small mixing bowl. Mix well, adding additional hoisin sauce to thicken mixture to your desired consistency if needed. Cover the sauce and refrigerate for 1 to 2 hours to allow flavors to blend.
- Before serving, pour mixture into a small saucepan and heat. Serve warm.
Nutrition Facts : Calories 34.8 calories, Carbohydrate 5.6 g, Cholesterol 0.2 mg, Fat 0.9 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 1031.5 mg, Sugar 3 g
HOISIN DIPPING SAUCE
I use this for basil rolls, or vietnamese spring rolls. It is also good as a sauce for stir-frying. Sooo good you might want to double it if you have more than 3 people eating. I don't remember where I got this from. I usually leave the peanuts off, but they are good.
Provided by kitchenslave03
Categories Sauces
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Saute garlic in oil til fragrent. Do not burn! If you burn it, start over.
- Stir in remaining ingredients except peanuts.
- Bring to a slight simmer, then remove from heat.
- Let cool and divide among individual bowls if desired. Sprinkle with peanuts.
Nutrition Facts : Calories 238.2, Fat 11, SaturatedFat 1.6, Cholesterol 1.9, Sodium 1538.7, Carbohydrate 30.7, Fiber 2.7, Sugar 18, Protein 5.4
HOISIN DIPPING SAUCE
Make and share this Hoisin Dipping Sauce recipe from Food.com.
Provided by lazyme
Categories Sauces
Time 10m
Yield 1/3 cu
Number Of Ingredients 4
Steps:
- In small saucepan, combine all ingredients; mix well.
- Cook over medium-low heat until thoroughly heated. Serve warm.
Nutrition Facts : Calories 721.1, Fat 6.9, SaturatedFat 1.1, Cholesterol 5.8, Sodium 6097.2, Carbohydrate 160.7, Fiber 6, Sugar 124.8, Protein 11.9
SPICY HOISIN-GARLIC SAUCE
Steps:
- Rinse the chicken livers and trim away any visible membrane. In an electric mini-chopper, combine the liver and the 2 tablespoons water and process until smooth. (Or, mince the livers by hand, flipping them over occasionally with the knife blade to ensure that you are reducing them to a shapeless mass. Use the knife blade to transfer the minced livers to a small bowl and combine with the 2 tablespoons water.)
- In a small saucepan, combine the oil, garlic, and chile flakes over medium-low heat. When the oil is sizzling and pale yellow, add the tomato paste, breaking it up with a whisk or fork. When the oil is a bright yellow-orange, immediately pour in the 1 cup water to stop the cooking. Increase the heat to medium and whisk in the liver mixture. Discard the larger liver pieces that eventually cling to the whisk. As the sauce cooks and changes color, the liver will appear as brown bits.
- When the sauce begins to boil, whisk in 6 tablespoons hoisin sauce. Let the sauce cook for 1 minute and taste, adding more hoisin sauce, if necessary. The amount you use depends on the brand and your own taste. Aim for a sweet, tangy, spicy balance. For extra depth, add the fish sauce. Bring the sauce to a simmer, whisk in the cornstarch mixture, and then cook for about 30 seconds, or until thickened. Remove from the heat and let cool, uncovered, to concentrate the fl avors and thicken further. (The sauce may be prepared ahead and refrigerated for up to 1 day or frozen for up to 1 month. Return to room temperature or warm slightly before serving.)
- Transfer the sauce to a bowl and sprinkle the peanuts and sesame seeds on top. Put the sauce on the table so that diners can serve themselves. (Or, divide the sauce among individual dipping sauce bowls and then sprinkle with peanuts and sesame seeds before serving.)
SPICY HOISIN CHICKEN
Steps:
- Preheat oven to 500°F.
- Whisk together all ingredients except chicken, then coat chicken all over with sauce. Arrange thighs, skin sides up in 1 layer without crowding, in a foil-lined large shallow baking pan (1 inch deep). Roast in upper third of oven until chicken is cooked through and glaze is brown, 20 to 30 minutes.
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