Spoon It Up Zesty Hoisin Chili Sauce Food

SPOON IT UP ZESTY HOISIN CHILI SAUCE!

Spoon It up Zesty Hoisin Chili Sauce! image

A rich, sweet and spicy (not to mention lucsious) Asian sauce to serve with fish, or to spoon or baste over the the fish while grilling. Great on salmon, also mixed in with rice, but can also be used on tofu or tempeh, grilled vegetables, especially eggplant! Enjoy! Brought to you by the Looney Spoon Phoodies for The Mixing Pot challenge! We may be looney but we are phoodies, after all. We feel it represents our team because we are rich, sweet and spicy!

Provided by Sharon123

Categories Sauces

Time 10m

Yield 1/2 cup

Number Of Ingredients 8

Ingredients

3 tablespoons soy sauce (or Braggs Aminos)
2 tablespoons dark sesame oil
1 tablespoon hoisin sauce
1/2-1 tablespoon honey (or sugar or agave syrup)
2 teaspoons Thai sweet chili sauce
2 teaspoons orange zest, finely chopped
1 tablespoon ginger, minced
2 tablespoons cilantro, chopped (or parsley or chives if you don't like cilantro or use them all!)

Steps:

Stir all of the ingredients together in a bowl.
Taste and adjust seasoning to your liking.
Use as a sauce over salmon or other fish, dumplings and potstickers, as a marinade or sauce for fish, tofu or tempeh, and with grilled veggies, especially eggplant!
Enjoy!

HOISIN CHILI DIPPING SAUCE

Hoisin Chili Dipping Sauce image

Make and share this Hoisin Chili Dipping Sauce recipe from Food.com.

Provided by foodart

Categories Sauces

Time 5m

Yield 2 cups

Number Of Ingredients 2

Ingredients

1 cup sweet chili sauce, Mae Ploy brand
1 cup hoisin sauce, Kikkoman

Steps:

In a mixing bowl combine the two sauces and refrigerator until needed.

SPICY HOISIN DIPPING SAUCE

Spicy Hoisin Dipping Sauce image

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

Ingredients

1/2 cup hoisin sauce
3 tablespoons chili sauce (such as sambal oelek)
2 teaspoons white vinegar
1/4 cup water

Steps:

In a small bowl, whisk together hoisin sauce, chili sauce, vinegar, and water until smooth.

BOBBY FLAY'S DUCK AND HOISIN DUMPLINGS

Bobby Flay's Duck and Hoisin Dumplings image

Yield 48 dumplings

Number Of Ingredients 27

Ingredients

4 cups all-purpose flour, plus extra for dusting
1/4 teaspoon kosher salt
2 skin-on, boneless duck breasts and legs (about 1 1/2 pounds total), ground
1 cup finely chopped savoy cabbage
2 green onions (green parts only), thinly sliced
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped fresh chives
1 large egg, lightly beaten
2 tablespoons Asian chili paste
2 tablespoons hoisin sauce
1 teaspoon ground ginger
1 teaspoon Chinese five-spice powder
1 teaspoon ground allspice
2 tablespoons cornstarch
Kosher salt and freshly ground black pepper
Canola oil
Spicy Dipping Sauce (recipe follows)
Lime slices, for garnish
1 cup Asian black vinegar
1/4 cup rice vinegar
2 tablespoons hoisin sauce
2 tablespoons fresh lime juice
1 tablespoon Asian chili paste
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped fresh mint leaves
1 tablespoon chopped fresh Thai basil leaves
1/2 habanero pepper, minced

Steps:

To make the dough, mix the flour, salt, and 2 cups hot water in a large bowl until the dough just comes together. Turn it out onto a lightly floured surface and knead until smooth. The dough should be soft and pliable, not sticky. Form into a ball, cover with a clean cloth, and let rest at room temperature for 15 minutes.
To make the filling, gently mix the duck, cabbage, green onions, cilantro, chives, egg, chili paste, hoisin, ginger, five-spice powder, allspice, and cornstarch in a large bowl; season with salt and pepper. To check for seasoning, fry a bit of the mixture in some hot oil until just cooked through; taste, and adjust the seasoning as necessary.
Lightly flour a work surface and roll the dough, or pieces of it, about 1/8 inch thick (too thin and the dough will tear as you fill the dumplings). Cut out rounds with a 3-inch round cutter. Cover the dough with a towel or piece of plastic wrap as you work. Have a small bowl of water next to you.
Spoon a scant tablespoon of the filling onto the middle of a dough round, and press it so that it spreads slightly toward the side edges of the dough. Using your fingertip or a small pastry brush, wet the edge of the dough. Fold the dough up around the filling so that the filling sits on the work surface-that's the bottom of your dumpling-and the seam is between your fingers. Pleat the dough that is facing you about six times, pressing it against the back to seal-only the front of the dumpling should be pleated. The corners of the dumpling should curl slightly away from you, toward the unpleated side.
Heat 2 tablespoons canola oil in a 10-inch skillet over high heat until it begins to shimmer. Add the dumplings (in batches of about 8) in concentric circles. They should be touching. Cook until the bottoms are golden brown, 2 to 3 minutes (reduce the heat if they are browning too quickly). Add enough water to reach about a quarter of the way up the sides of the dumplings. Be careful; it will spatter. Cover the skillet, adjust the heat so that the water is simmering, and cook for about 5 minutes. Uncover the skillet, and if there is water left, let it cook off. Check the dumpling bottoms-if they need to brown a bit more, let them, adding a bit more oil if necessary.
Serve the dumplings immediately, with the dipping sauce and lime slices.
Whisk all the ingredients together in a bowl.

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