Hoisin Sauce

Makes 3/4 Cup
Because it can be difficult to find kosher Hoisin sauce, 1 have managed to get a hold of a
homemade version. The recipe is in two parts. The azuki beans must first be cooked
and pureed into a paste, then the sauce made. Properly stored in a well sealed jar in the
refrigerator, this sauce will keep for months.
Unsweetened Red Bean Paste 1 Cup dried azuki red beans (found in health food stores) 4
cups water
Directions
1. Sort the beans and discard those that are broken and discolored. Rinse the beans and
place them in a saucepan. Add the water and bring to a boil. Turn down the heat and
simmer for 1 half hours, or until the beans are very soft and the liquid has been
absorbed.
2. Put the metal blade into the bowl of a food processor and pour in the cooked beans.
Process into a fine paste. The beans can also be mashed by hand. This puree is now
ready to use in sauces or sweetened for desserts. Transfer to a clean jar with a lid and
store in the refrigerator up to a week or freeze for a month. Sauce
• 2 tablespoons corn oil
• 2 garlic cloves, minced
• 4 dried hot chili peppers
• half Cup Unsweetened Red Bean Paste
• 1 teaspoon kosher salt
• half Cup sugar
• 2 tablespoons soy sauce
• 3 tablespoons distilled white vinegar
• 3 tablespoons water
Directions
1. In a small saucepan, heat the oil and add the garlic and peppers. Stir and cook over
medium heat for 2 minutes, or until the flavors are released and the garlic browns
slightly. Be careful not to burn the garlic.
2. Remove and discard the peppers. Add the bean paste. Stir until blended, then add the
remaining ingredients, continuing to stir until blended. Simmer over very low heat for
20 to 30 minutes, or until the sauce thickens slightly.
3. Pour the sauce into a food processor and blend until smooth, or mash by hand into a
smooth paste. Pour into a clean jar with an airtight lid. Cover and store in the
refrigerator to use as needed.