Email to Chris Williams      

Recipe Categories: CVC's HOME PAGEAPPETIZERS APPETIZERS-DIPS APPETIZERS-GUACAMOLE APPETIZERS-PATES APPETIZERS-SPREADS BBQ BEANS BEVERAGES BEVERAGES-JUICES BEVERAGES-MILK BEVERAGES-SHAKESandSMOOTHIES BEVERAGES-TEAS BREAD BREADS-BISCUITS BREADS-MUFFINS BREADS-ROLLS BREAKFAST BURGERSandPATTIES CAKES CANDY CASSEROLES CEREAL CHEESES CHILI CONDIMENTS CONDIMENTS-MAYONNAISES COOKIES CRACKERS CREAMS CREAMS-SOUR CREAMS-WHIPPED CROCKPOT CURRY DESSERTS DESSERTS-BARS DESSERTS-CRISPSandTORTS DESSERTS-SNACKS DRESSINGS ENTREE ETHNIC ETHNIC-MEXICAN FROSTING FRUIT FUDGEandBROWNIES GRAINS GRAVY GRILLEDorBBQ HUMMUS ICECREAMS JamsJelliesButtersMarmalades MISC MISC-MEDICATIONS NOG NUTS PANCAKESandWAFFLES PASTA PIESandCRUSTS PIZZA PRESSURECOOKER PUDDINGS RICE SALADS SALSAS SANDWICHES SANDWICHES-WRAPS SAUCES SEASONINGS SIDEDISH SOUPSandSTEWS SOUPSandSTEWS-DRY STIRFRY SYRUP TIPS TOFU VEGEMEATS VEGETABLES VEGETABLES-ASPARAGUS VEGETABLES-KOHLRABI

Hoisin Sauce




Source of Recipe


Elayne Cohen


Recipe Introduction


Makes 3/4 Cup. Because it can be difficult to find kosher Hoisin sauce, 1 have managed to get a hold of a homemade version. The recipe is in two parts. The azuki beans must first be cooked and pureed into a paste, then the sauce made. Properly stored in a well sealed jar in the refrigerator, this sauce will keep for months.


List of Ingredients




Unsweetened Red Bean Paste
1 cup Dried azuki red beans (found in health food stores)
4 cup Water

Sauce
2 Tbsp Corn oil
2 Cloves garlic; minced
4 Dried hot chili peppers
1/2 cup Unsweetened Red Bean Paste
1 tsp Kosher salt
1/2 cup unrefined Sugar
2 Tbsp Soy sauce
3 Tbsp Distilled white vinegar
3 Tbsp Water

Recipe



Unsweetened Red Bean Paste:
Sort the beans and discard those that are broken and
discolored. Rinse the beans and place them in a saucepan. Add the water and bring to a boil.
Turn down the heat and simmer for 1 half hours, or until the
beans are very soft and the liquid has been absorbed.
Put the metal blade into the bowl of a food processor and pour in the cooked beans. Process into a fine paste. The beans can also be mashed by hand. This puree is now ready to use in sauces or sweetened for desserts.
Transfer to a clean jar with a lid and store in the refrigerator up to a week or freeze for a month.
Sauce:
In a small saucepan, heat the oil and add the garlic and
peppers. Stir and cook over medium heat for 2 minutes, or until the flavors are released and the garlic browns slightly. Be careful not to burn the garlic.
Remove and discard the peppers. Add the bean paste. Stir until blended, then add the remaining ingredients, continuing to stir until blended.
Simmer over very low heat for 20 to 30 minutes, or until the
sauce thickens slightly.
Pour the sauce into a food processor and blend until smooth, or mash by hand into a smooth paste. Pour into a clean jar with an airtight lid.
Cover and store in the refrigerator to use as needed.