Description
A fresh take on classic hoisin sauce infused with plums and ginger, offering a savory, sweet, and spiced flavor profile. This homemade version is perfect for family-friendly weeknight meals like stir-fries or as a dipping sauce.
Ingredients
Scale
- 0.75 cup fermented yellow soybean paste (or brown bean paste)
- 0.5 cup light brown sugar, packed
- 0.25 cup alcohol-free rice vinegar
- 4 large cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 cups fresh or frozen pitted plums, roughly chopped
- 0.5 cup water
- 1 tablespoon toasted sesame oil
- 1 teaspoon five-spice powder
- 0.5 teaspoon white pepper
- 0.5 teaspoon red chili flakes (optional)
- 1 tablespoon cornstarch
- 2 tablespoons cold water (for slurry)
- 1 teaspoon toasted white sesame seeds (optional garnish)
- 1 teaspoon finely chopped fresh cilantro (optional garnish)
Instructions
- Cook Plums and Sugar Base: In a medium saucepan, combine the chopped plums, water, brown sugar, and rice vinegar. Simmer over medium heat for 10-12 minutes, stirring occasionally, until the plums are very soft and breaking down.
- Infuse Aromatics: Add the minced garlic, grated ginger, five-spice powder, white pepper, and optional red chili flakes to the plum mixture. Continue simmering for 5 minutes, ensuring all ingredients are fully combined and the spices do not burn.
- Blend and Smooth: Stir in the soybean paste and toasted sesame oil. For a smooth consistency, transfer the mixture carefully to a blender or use an immersion blender. Alternatively, mash any remaining plum fragments for a chunkier sauce.
- Thicken the Sauce: Create a smooth slurry by whisking together the cornstarch and cold water in a separate bowl. Return the sauce to a gentle simmer, then gradually whisk in the slurry. Cook for 1-2 minutes, stirring continuously, until the sauce visibly thickens and becomes glossy.
- Cool and Store: Remove the hoisin sauce from the heat and allow it to cool completely at room temperature. The sauce will continue to thicken as it cools. Store in an airtight container in the refrigerator for up to 2-3 weeks.
Notes
For a milder flavor, substitute brown bean paste for the fermented yellow soybean paste. Ensure the ginger is finely grated to avoid stringy pieces in the final sauce. Frozen plums can be used without thawing. Always use cold water for the cornstarch slurry to prevent lumps from forming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 2 tablespoons
- Calories: 65 kcal
- Sugar: 10 g
- Sodium: 250 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: hoisin sauce, homemade condiment, stir-fry sauce, plum recipe, ginger, chinese cuisine, asian sauce, dipping sauce, family friendly, healthy alternative