A dark and deepening consistency embodied by a salty, rich and full body - say hello to hoisin sauce.
Lee Kum Kee has launched two hoisin sauces to bring more pizazz to your dishes: Lemongrass Chili Flavored Hoisin Sauce and Lime Cilantro Flavored Hoisin Sauce. Both are here, both are vital for your palate to experience. The possibilities are endless for these, as Lee Kum Kee highlights them as the perfect marinade, dipping or topping sauces for all your favorite culinary creations.
Let’s break these two hoisin sauces down for you, and while we are at it, pair it with a recipe. These saucey masterpieces will bring a new and enlightening dimension to any dish.
Lemongrass Chili Flavored Hoisin Sauce
Hint of spice, earthy soy sauce followed by light and zesty lemongrass - this hoisin sauce radiates all the tasty elements.
Hoisin Chicken Stir-Fry
- 3 Tbs. vegetable or peanut oil
- 1 medium onion, cut in half and sliced
- 1 red bell pepper, cored, seeded, and thinly sliced
- 1 lb. boneless, skinless chicken breasts, cut into ¾ - inch chunks
- Salt and freshly ground black pepper
- 6 oz. snow peas, trimmed
- Crushed red chile flakes
- 1 to 2 tsp. minced fresh ginger (optional)
- ⅓ cup hoisin sauce
- 2 Tbs. water
- ⅓ cup dry-roasted peanuts or cashews
- Heat 2 Tbs. of the oil in a large skillet over medium high heat. Add the onion and cook for 2 to 3 min. Add the bell pepper and cook until both the pepper and onion are browned around the edges, 4 to 6 min. Remove the vegetables from the skillet; set aside. Pour the remaining 1 Tbs. oil in the skillet. Sprinkle the chicken with salt and pepper, add it to the oil, and cook, stirring frequently, so that all sides brown, 2 to 3 min. Stir in the snow peas and sprinkle in some red chile flakes. Add the ginger, if using. Reduce the heat to medium low and stir in the hoisin sauce and water. Simmer for 1 min. To wilt the snow peas and finish cooking the chicken (don’t overcook it). Sprinkle with the peanuts or cashews and serve over rice.
Inspired by Fine Cooking.
Lime Cilantro Flavored Hoisin Sauce
Tarte lime, deep soy sauce, fresh cilantro and a lingering sweetness of sweet potato is enough to make anyone’s mouth water for more.
- 1 lb flank steak or beef tenderloin cut into thin strips (this recipe also works great with chicken) (See note for vegan option)
- Cornstarch for coating
- 2 tablespoons cooking oil
- For the sauce:
- 2 teaspoons fresh ginger minced
- 1 tablespoon fresh garlic minced
- 1 tablespoons hoisin sauce (a critical ingredient)
- OR Best Homemade Hoisin Sauce
- 1 teaspoon sesame oil
- ¼ teaspoon black pepper
- ½ cup soy sauce
- ½ cup water
- 2 teaspoons cornstarch
- ½ cup brown sugar
- 2 bunches green onions cut into 2 inch pieces
1. Add some oil to a hot wok or heavy skillet. Lightly coat the beef strips in cornstarch and shake to remove excess. Stir-fry beef until caramelized on both sides. Remove the meat from the wok and set aside. Discard all but 2 teaspoons of the oil.
2. To make sauce: Add the ginger and garlic to the wok and stir-fry for about 30 seconds. Add remaining sauce ingredients, except for green onions. Let the sauce simmer for 2 minutes, until the sauce begins to thicken.
3. Return beef to the sauce and stir to coat. Add the green onions and stir again to coat. Simmer for 1 minute seconds [sic]. Serve Immediately with steamed rice and/or crispy fried cellophane noodles.
- Vegetarian/Vegan: Use Yves Meatless Beef Strips, Butler’s Soy Curls or tofu (cut into ¼ in. thick., 1 in. long strips and prepared in the fashion as ouitlined at http://daringgourmet.com/2013/01/15/creamy-mushroom-and-tofu-stroganoff/