Hoisin Sesame Sauce Recipes

CHEWY RICE NOODLES IN HOISIN SESAME SAUCE

Steps:

• Place all the sauce ingredients in a bowl. Mix until well incorporated. Set aside.
• Note: it's important that you have the sauce ready before cooking the noodles since you'll want to immediately add in the freshly cooked noodles to the sauce right after cooking.
• Heat a small pot with water. Once it boils, add in the veggies (if using). Cook until tender. Set aside.
• In the same pot, cook the noodles until chewy.
• The noodles will turn into a solid white colour when ready. Best to try it too to see if it's cooked enough to your liking! I prefer mine really chewy.
• Remove from the pot and then drain out the water.
• Immediately transfer the noodles to the sauce.
• Mix the noodles well to coat evenly. Feel free to add soy sauce and chili sauce, if you'd like, to taste.
• Top with the chopped scallion and the blanched veggies (if using).
• Enjoy and slurp away!

HOISIN SAUCE

Steps:

• Combine soy sauce, peanut butter, honey, Chinese hot sauce, white vinegar, sesame oil, garlic powder, and ground black pepper; whisk well until smooth.

HOISIN-SESAME SAUCE

Steps:

• Put oil in clean skillet and heat over medium heat until shimmering. Add ginger and cook, stirring constantly, until fragrant, about 15 seconds. Add hoisin sauce, orange juice, broth, and any juices from resting meat and bring to simmer, scraping bottom of skillet with wooden spoon to loosen browned bits. Simmer until liquid is reduced to 1 cup, 2 to 3 minutes. Stir in sesame oil and scallions. Adjust seasonings with salt and pepper, pour sauce over pork, and serve immediately.

HOMEMADE HOISIN SAUCE

Steps:

• Whisk soy sauce, peanut butter, brown sugar, rice wine vinegar, sesame oil, hot sauce, garlic, and black pepper together in a large bowl.

PORK LOIN ROAST WITH HOISIN-SESAME SAUCE

Steps:

• Salt and pepper roast liberally and brown in a saute pan with olive oil on all sides.
• Place into a roasting pan and bake at 350 for about 40 minutes (until internal temp is about 140).
• Remove and cover with foil and let stand for about 10 minutes before carving.
• Meanwhile, drain most of the oil from the saute pan and retain any brown bits.
• Saute ginger until fragrant, then add remaining sauce ingredients (except green onions). Simmer until thickened, then add green onions.
• Cut pork into slices and top with sauce and additional green onion slices for garnish. Serve immediately.

FRIED CAULIFLOWER WITH SESAME AND HOISIN

Steps:

• Combine tempura mix and water in a bowl; whisk until blended. Set bowl into a larger bowl filled with ice cubes to keep cold.
• Mix hoisin sauce, 2 tablespoons sesame oil, vinegar, soy sauce, sesame seeds, and garlic powder together in a small bowl.
• Dip cauliflower into the tempura batter and set on a plate to let excess batter drip off.
• Combine vegetable oil and remaining 3 tablespoons sesame oil in a medium saucepan over medium heat; bring temperature up to 350 to 375 degrees F (175 to 190 degrees C).
• Deep-fry cauliflower florets in batches until golden brown, 4 to 6 minutes per batch. Remove to a paper towel-lined plate to drain.
• Serve with hoisin mixture drizzled on top, or on the side for dipping.