Violets and Amaranth

Eating weeds and gaining grains: an adventure in eating

Where have you been hoisin?

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Hiding right in the open.  That’s where.  As a good friend pointed out earlier this week, hoisin is essentially a sweetened, thickened soy sauce. Over the last few weeks we’ve tried two methods.

First, we tried making a quarter cup of “hoisin” that was mostly molasses, with a few red pepper flakes, with a little beef broth and a teaspoon of Worcestershire sauce.  (As an aside, Better than Bouillon makes a soy-free, gluten-free beef base.  Not all of their bases are soy-free, so you have to watch the labels, but their Organic base is- regular is not.)  Anyway, this worked fairly well.  I just mixed it in to the stir-fry I was making and it tasted great.

As in my earlier post about soy-sauce, if you need more than a 1/4 cup, I think cooking it and thickening it works better.

V&A Soy-free hoisin sauce: (~1 cup)

  • 3/4 cup beef broth
  • 2 Tbsp cider vinegar
  • 1/4 cup molasses (more or less to taste)
  • 1 tsp grated ginger
  • 1/4 tsp red pepper flakes (more or less to taste)
  • 1 tsp each of Worcestershire sauce and fish sauce

Combine all of these ingredients and let them come to a boil and let it reduce about a 1/4.  Then add

  • 1 Tbsp of corn starch in about an 1/8th of a cup of water

Add the cornstarch slurry to the mix and heat and stir until it thickens.  Serve with your favorite stir fry!  Now I think we can eat all our favorite Asian dishes again.  Time to dust off those recipes.  This also means my weeknight standby of veggie stir-fry is back on the menu.  I love substitution!

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One thought on “Where have you been hoisin?

  1. Pingback: Getting Started: Living Life Gluten-Free « Violets and Amaranth

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