Main content

Hoisin-Lime Sauce

Ming says: If you're like most people, your first encounter with hoisin sauce involved the Chinese dish mu shu pork, in which the sauce serves as a dipper for meat-enclosed pancakes. Used this way (and even in dishes), this bean-paste ingredient is too sweet, I find. That's why I came up with this sprightly lime-flavored version. The acidic kick of the lime bounces off the sauce's sweetness to create a delicious "new" hoisin. I've also added aromatics to the sauce to ensure it's well rounded—and versatile.

... Read more.



  • 1.

    Heat a wok or large sauté pan over medium heat.

  • 2.

    Add the 2 tablespoons of oil and swirl to coat the pan.

  • 3.

    Add the garlic and ginger and sauté until soft, about 2 minutes.

  • 4.

    Add the hoisin sauce and stir to prevent burning.

  • 5.

    Cook, stirring, for 1 minute, then add the lime juice.

  • 6.

    Transfer the mixture to a blender and blend, drizzling in the 1/2 cup oil.

  • 7.

    Season with salt and pepper.

  • 8.

    Cool thoroughly and use or store. Lasts 2 weeks, refrigerated.

» Metric Converter

» Top Wine Matches For This Recipe


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine