Hoison Sauce Substitute (8 )
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.
| Category: | Sauces and utility recipes |
| Cuisine Type | Asian |
Ingredients
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
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
