Okay, so I’ve been experimenting in the kitchen lately, trying to elevate my stir-fries and generally make things a little more… interesting. I stumbled upon this recipe that promised homemade hoisin sauce, but with a *twist* – peanut butter! Now, I know what you’re thinking. Peanut butter in hoisin? Trust me on this. It’s a game-changer.
Homemade Hoisin Sauce With Peanut Butter
Seriously, ditch the store-bought stuff. This is so much better, and you probably have most of the ingredients already kicking around your pantry. The peanut butter adds a depth of flavor that’s just… *chef’s kiss*. It’s not overpowering at all, just a subtle nutty richness that complements the savory and sweet notes perfectly. And the best part? It’s surprisingly easy to make!
Here’s what you’ll need to whip up your own batch of this amazing sauce:
Ingredients:
- 1/4 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons honey (or maple syrup for a vegan option!)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon black bean sauce (or hoisin sauce if you don’t have black bean – a little meta, I know!)
- 1 teaspoon sriracha (or more, depending on your spice tolerance!)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon five-spice powder
- 1/4 cup water (or more, to adjust consistency)
Instructions:
- First, grab a medium saucepan and whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, black bean sauce (or hoisin), sriracha, garlic powder, and five-spice powder. Don’t be shy – really get in there and make sure everything is well combined. We don’t want any peanut butter clumps lurking around!
- Now, place the saucepan over medium heat and bring the mixture to a gentle simmer. Reduce the heat to low and let it simmer for about 5-10 minutes, stirring frequently. This allows all the flavors to meld together and become even more delicious. Keep an eye on it, because it can thicken quickly!
- If the sauce gets too thick, add a tablespoon of water at a time until it reaches your desired consistency. I like mine to be thick enough to cling to noodles or chicken, but thin enough to easily pour.
- Once it’s reached the right consistency, remove the saucepan from the heat and let the hoisin sauce cool completely. It will thicken up even more as it cools, so don’t worry if it seems a little thin at first.
- Transfer the cooled hoisin sauce to an airtight container and store it in the refrigerator. It will keep for about a week, but trust me, it won’t last that long!
This homemade hoisin sauce is perfect for so many things! I’ve used it as a marinade for chicken and pork, a dipping sauce for spring rolls, and a glaze for roasted vegetables. It’s even amazing drizzled over a simple bowl of rice with some steamed broccoli. Get creative and experiment – you won’t be disappointed! Let me know what you think!
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