I haven't tried this yet, but it looked fast and easy.
- Carbohydrate 43.2835333313862 g
- Cholesterol 1.44 mg
- Fat 1.7967666666656 g
- Fiber 1.89349997439054 g
- Protein 2.12431666666112 g
- Saturated Fat 0.303459999999808 g
- Serving Size 1 1 recipe (168g)
- Sodium 791.464999999808 mg
- Sugar 41.3900333569957 g
- Trans Fat 0.0863800000000002 g
- Calories 287 calories
Step-by-step
- Mix all ingredients in blender.
- Can be poured directly into the stir-fry from blender.
Substituting the Sherry
Dry cooking sherry stands in for Shaoxing rice wine in many quick preparations. Using a pale dry sherry delivers the necessary acidity without overwhelming the fermented soybean base of the hoisin. Avoid sweet cream sherries entirely. They introduce unwanted sugar that burns instantly in a hot wok.
The Blending Method
Dropping cornstarch directly into unheated liquids prevents clumping before heat activates the starch molecules. Pulse the blades for exactly thirty seconds until the sugar crystals dissolve completely. Pour the resulting emulsion straight from the pitcher into a skillet preheated to medium-high heat. Stir constantly until the liquid thickens to a glossy coat that clings to a spoon.
Storage and Transformation
Store leftover sauce in a sealed glass jar inside the refrigerator for up to five days. Cold resting deepens the fermented garlic flavor significantly. Thin the chilled mixture with one teaspoon of warm water before tossing it with cold noodles for a fast next-day lunch.
