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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.
Spread the sauce on tortillas when serving tacos or fajitas. Use it as a dip for chicken fingers or fish sticks. Drizzle it over vegetable, shrimp, or chicken stir-fries.... Read more.
Heat a wok or large sauté pan over medium heat.
Add the 2 tablespoons of oil and swirl to coat the pan.
Add the garlic and ginger and sauté until soft, about 2 minutes.
Add the hoisin sauce and stir to prevent burning.
Cook, stirring, for 1 minute, then add the lime juice.
Transfer the mixture to a blender and blend, drizzling in the 1/2 cup oil.
Season with salt and pepper.
Cool thoroughly and use or store. Lasts 2 weeks, refrigerated.
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