Peking Sauce
Peking sauce is another name for hoisin sauce. In this recipe, the hoisin sauce is combined with chile paste, garlic, green onion, and Asian sesame oil for extra flavor.
INGREDIENTS | YIELDS ¼ cup
- 2 tablespoons water
- 1½ tablespoons hoisin sauce
- 1 tablespoon Asian sesame oil
- ¼ teaspoon chile paste with garlic, or to taste
- 1 teaspoon minced garlic
- ½ green onion, finely chopped
- ½ teaspoon cornstarch dissolved in 1 teaspoon water (optional)
Combine the water, hoisin sauce, sesame oil, chile paste, minced garlic, and chopped green onion in a bowl.
If using in a stir-fry recipe, store in a sealed container in the refrigerator until ready to use. (Use the sauce within 3 to 4 days.)
If desired, thicken the sauce by adding the cornstarch and water: After the Peking Sauce has been added to the stir-fry, bring the sauce to a boil and then add the cornstarch and water mixture, stirring quickly to thicken.
Peking Dipping Sauce
If using Peking Sauce as a dipping sauce, heat the water, hoisin sauce, sesame oil, chile paste, garlic, and green onion in a small saucepan. Add the cornstarch and water mixture, stirring quickly to thicken. Use immediately or store in a sealed container in the refrigerator until ready to use. (Use the sauce within 3 to 4 days.)
