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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.

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  • 0.5 cup grapeseed or canola oil

  • 2 tablespoons grapeseed or canola oil

  • 2 tablespoons minced Garlic

  • 1 tablespoon peeled and minced fresh Ginger

  • 2 cups Hoisin sauce

  • 0.5 cup fresh Lime juice

  • Kosher salt

  • Ground black Pepper


  • 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.

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