HOMEMADE HOISIN SAUCE

Since I have not been successful at finding an oil-free hoisin sauce, I make my own. I use this sauce when making Moo Shu.

This recipe is by Maggie Zhu at “Omnivores Cookbook” recipe blog. Dr. John McDougall allows a small amount of sesame oil (i.e. 1/4th teaspoon) in recipes since its flavor is so distinctive. Dr. Caldwell Esselstyn does not allow any oil. I did not use any oil in mine.

HOMEMADE HOISIN SAUCE

Ingredients

1/4 cup reduced sodium soy sauce or tamari

2 Tablespoons natural peanut butter

1 Tablespoon honey (for vegan substitute with maple syrup or date syrup)

2 teaspoons rice vinegar (I used unseasoned)

2 teaspoons sesame oil (I used tahini instead)

1 clove garlic , grated

1/8 teaspoon black pepper

1 teaspoon miso paste (OR 1/2 teaspoon spicy fermented bean paste, OR 1/2 teaspoon gochujang + 1/4 teaspoon five spice powder, OR 1 teaspoon Thai chili sauce + 1/4 teaspoon five spice powder (I used miso paste, either white or yellow)

Instructions

Combine all ingredients into a bowl and whisk to mix well.