Recipes from China :: Chinese Salads, Dressings, and Sauces
Source: AP Recipes, Dee Wang, wh advised using the first ingredient in each item where there is more than one listed o a line.
Yield: 1 serving
4 Tbsp. soy sauce, (usual/dark/light)
2 Tbsp. peanut butter/black bean paste
1 Tbsp. honey/molasses/white or dark sugar
2 tsp. white vinegar
1/8 tsp. garlic powder
2 tsp. sesame seed oil
20 drops Chinese-style hot sauce, habanero, jalapeno
1/8 tsp. pepper
EXPERIMENT! Now you have control of the taste. Lighter for chicken and pork, stronger for beef and game. Sweeter for Dim Sum.
The commercial recipe is presumably the black bean paste. I presume they are the same as Mexican/Spanish black beans.
Different types of soy, molasses, some of the oil being hot pepper oil, other styles of pepper sauce. All kinds of variations. However, with light soy and honey, the taste of peanut dominates.
Simply mix together. At first it does not appear like it will mix but keep at it just a bit longer and you have Hoisin. Letting it rest does not appear to improve the taste.
