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(Although milder, this
sauce can be used as a substitute for Hoisin sauce
in marinades and dips.)
Yield: 1 1/2 cups
Ingredients:
3/4 cup of canned
dark-red kidney beans
1/4 cup of the bean liquid
3 tablespoons of molasses (treacle)
3 tablespoons of teriyaki sauce
2 tablespoons of
rice wine vinegar
1 tablespoon of garlic powder
2 teaspoons of
five-spice powder
2 teaspoons of yeast extract
Directions:
Use a blender or food processor to mix all of the
ingredients into a puree.
Place a strainer (sieve) over a mixing bowl. Pour
the pureed ingredients into the strainer, and use
the back of a wooden spoon to press them through
into the bowl. Discard any bean skins left in the
strainer. Pour the sauce into a jar with a tight
fitting lid and refrigerate. (Will keep for about
seven days).
More delicious Chinese sauce and
condiment recipes are
available in
Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking".
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