Add the hoisin mixture and cook, stirring, until the sauce slightly thickens, 1 to 2 minutes. Off heat, taste and season with additional soy sauce, if needed.

Add the hoisin and lime juice, and cook, stirring frequently, until everything is evenly coated, about 1 minute; remove from the heat. Taste, and season with more salt and pepper as desired.

Hoisin sauce is a key ingredient in stir-frys, moo shu pork, and Peking duck, but it's also commonly used in Chinese cuisine as a dipping sauce or a finishing drizzle. The midway point between ...

Hoisin sauce is a very useful condiment as well as a nice glaze for poultry, pork and beef. Its ingredients such as soy sauce gives it a tangy, salty taste, balanced with some sweetness with ...

Add the hoisin mixture and cook, stirring, until the sauce slightly thickens, 1 to 2 minutes. Off heat, taste and season with additional soy sauce, if needed. Garnish with green onions, if desired.

Hoisin sauce is a thick, savory condiment made from fermented soybeans, originating from Cantonese cuisine. Winning recipes from the competition used hoisin in ice cream sundaes, deviled eggs, and ...

Marinate at room temperature for 15 minutes. In a small bowl, whisk together the hoisin, 4 remaining tablespoons soy sauce, black pepper to taste along with ½ cup water. Set aside.

Add the hoisin mixture and cook, stirring, until the sauce slightly thickens, 1 to 2 minutes. Off heat, taste and season with additional soy sauce, if needed.

In this recipe, I'm using the petite Shanghai cabbages. Each 1-pound box contains around 16 to 18 individual 3-to-5-inch-long cabbages. They come trimmed, so I just have to rinse them in cold ...