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!