Super easy

I love Asian/Oriental food. I was saddened when I was told it was now "off-limits". Then I found the "holy trinity" to Asian/Oriental Food and it's so simple. The Sauces! Asian/Oriental food is usually seasoned by a sauce, be it Soy, Hoison, Oyster, Teriyaki or Sweet and sour sauces. Traditional versions of these sauces are very very high in sodium, one teaspoon of a certain brand of these sauces can equal a full days sodium intake for most of us. In this Sauces and Utility Recipes section, you will find recipes for 4 of 5 of these "off-limits" Asian/Oriental sauces in a very LoSo offering that will allow you to cook some of your favorite dishes or enjoy a using them as a side to your favorites.

In the recipe section under Asian Cuisine I have many different Asian/Oriental recipes. If I make reference to a low sodium version of one of these sauces I am refering to this recipe section to make it, they are NOT store bought.

Second offering is homemade Hoison Sauce. I have been told it is the Asian food equivalent to our ketchup. The thickness does resemble our ketchup, but the earthy soy and the sweetness of peanut butter make this a very flavorful sauce that gets used alot in Chinese cooking. Off the shelf processed Hoisin Suace is very very high in sodium when you use the amounts called for in a recipe. This Substitute allows us a great alternative so we can make some awesome Asian Food.

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Category: Sauces and utility recipes
Cuisine Type Asian

Ingredients

For 1 Batch(es)

Ingredients

4 Tablespoons Soy Sauce (in Sauces and Utility Section)
2 Tablespoons Low Sodium Peanut Butter
1 Tablespoons Dark Brown Sugar
2 Teaspoons Rice Wine Vinegar
1 Clove Garlic (finely minced)
2 Teaspoons Sesame Seed Oil
1/8 Teaspoon Black Pepper

Hoison Sauce Substitute Directions

    In a small saucepan, combine all ingredients except cornstarch.
    Heat over medium heat until the molasses and peanut butter have dissolved.
    In a small bowl, mix the cornstarch with 1 1/2 tsp cold water.
    Stir until the cornstarch has dissolved.
    Increase the heat under the saucepan to medium-high and whisk in the cornstarch mixture.
    Simmer until the mixture begins to thicken, 1-2 min.
    Remove the sauce from the burner to cool. (The sauce will continue to thicken as it cools.)

    The sauce can be used immediately to marinade meat, as a dip, or sauce for a stir fry. Store extra sauce in the refrigerator for 1-2 weeks. (The sauce will firm up in the refrigerator, just give it a good stir before using.)

Recipe notes

Sodium By The Numbers

Soy Sauce (in Sauces and Utility Section) =40mg
Low Sodium Peanut Butter =160mg
Dark Brown Sugar =0mg
Rice Wine Vinegar =0mg
Garlic  =0mg
Sesame Seed Oil =0mg
Black Pepper =0mg

1 batch, approx =1 cup = 200mg

Total per tablespoon = 12.5 mg

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