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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.
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I love hoisin sauce, but live in Brazil where it is not available. All recipes I´ve encountered simply state to use hoisin sauce, but I´ve never found one that actually explained how to make the sauce.
I would be so appreciative if you would give me a recipe for making hoisin sauce.
Thanks so much, Betsey