Hoisin Sauce

I simmered this down a little and used tahini I had in the fridge instead of black bean paste. It is quite salty and intense, but used sparingly on scallops and bok choy it all worked out. On a side note, how to you get a good sear on frozen scallops when so much water is coming out? Oh, buy better scallops. Thanks Alton.

Hoisin Sauce
4 tablespoons soy sauce
2 tablespoons black bean paste or peanut butter
1 tablespoon honey or molasses or brown sugar
2 teaspoons vinegar
1/8 teaspoon garlic powder
2 teaspoons sesame oil
red chilli or hot sauce to taste
1/8 teaspoon black pepper

Modified From: CDKitchen

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