Hoisin Sauce

[Vicanddi]

I made a recipe last week, I think it was the sesame pork with rice (?) from the July issue. It called for hoisin sauce. I made the recipe as written and my DH hated it. This is the first time I've used hoisin sauce. I thought it was good. He thinks the sauce is just too sweet.

So, my question is, there are many recipes that we would like that call for hoisin sauce. I was thinking of making the Cantonese Roast Pork, from the Good Carb Cookbook, posted by Val, and of course, it calls for hoisin sauce. Is there a sub I could use, or just simply use less? Any ideas would be helpful, as I hate wasting perfectly good food.

Thanks! :)

[scout1222]

I find that hoisin sauce, at least from a consistency standpoint, reminds me a lot of teriyaki sauce.

Depending on the other ingredients, I would consider substituting that. Of course, teriyaki can be sweet too, but if he likes it, it could be another option.

[valchemist]

the hoisin taste in the Cantonese Roast Pork recipe is not strong at all, so I think you will be fine without any subs. and you don't even have to use less.

[sarah louise]

I haven't used hoisin sauce before, but used it for the first time yesterday when I made the Cantonese Pork. I thought it was delicious!! I used pork chops and grilled them. Yum!! -sarah

[brykate]

I've subbed "Oyster Flavored Sauce" for hoisin. I have not much idea if it's similar or not! :eek: But then again it could be the same thing with a different name - I don't know.
...... Is it? Better look at those labels next time in the store :rolleyes:

[aggie94]

No, hoisin and oyster sauce are definitely not the same. I don't like hoisin sauce at all. Dianne, this won't help you, but I tend to just avoid recipes that call for hoisin sauce since I don't like it and I haven't found a good substitute. It's the reason I skipped over the sesame rice recipe in July and the Cantonese pork recipe too.

:(

[brykate]

Originally posted by aggie94
No, hoisin and oyster sauce are definitely not the same.
Good to know. I wonder what my dish was supposed to taste like! ah, no biggie - it was fine. Artistic write off. ;)

[MaryH]

I posted this one last year.


Thought I would share this as it is very good, low fat, and very easy. Only changes I made were that I used pita bread, not tortillas, did not use any cilantro, and threw in some toasted sesame seeds. This is actually even better if just placed in the lettuce and you use that as the warp instead of the bread.

HOISIN-GLAZED CHICKEN WRAPS

1 tablespoon oriental sesame oil
1 pound skinless boneless chicken breast halves, cut into 2-inch-long strips
4 garlic cloves, minced
2 bunches green onions, cut into 1-inch pieces (about 3 cups)
1/2 cup (about) hoisin sauce

6 8-inch-diameter flour tortillas

2 cups thinly sliced romaine or iceberg lettuce
6 tablespoons chopped fresh cilantro

Heat oil in large nonstick skillet over medium-high heat. Add chicken and garlic and sauté 2 minutes. Add green onions and sauté until chicken is cooked through, about 1 1/2 minutes longer. Stir in 2 tablespoons hoisin sauce. Remove from heat.

Wrap tortillas in paper towels and heat in microwave on high 1 minute. (Or heat each tortilla in dry skillet over medium heat 1 minute per side.)

Brush each warm tortilla lightly with some of remaining hoisin sauce. Sprinkle lettuce and cilantro over hoisin. Spoon chicken mixture in center of tortillas, dividing equally. Roll up and serve.

Makes 6 servings.

Bon Appétit
July 2002
Flavors of the World

[SusanMac]

I often find hoisin a bit too sweet, as well. (that wraps recipe looks really sweet - 1/2 cup of hoisin!) You can keep trying recipes and just add rice vinegar and/or chili sauce to balance out the sweetness of the hoisin without getting rid of it altogether. It does add a unique flavor. While oyster sauce is definitely different, it's a similar consistency so it's a good option to try subbing this. Yes, the dish will turn out very different, but if you don't like sweet Asian flavors, the substitution might be just right for you. I think Asian can be really creative and is more art than science (I hardly ever use strict measurements)

[brykate]

Thanks SusanMac, great info. And it may have been the similar consistencies that would make me think they were similar in flavor too.

[Tizzylish]

I'm not sure on what to sub for it, but I wanted to add, Hoison sauce is like BBQ sauce, every company makes it different some are sweeter than others. I used one brand and hated it, tried another and loved it. So maybe trying a different brand would help? :confused:

[Gracie]

Originally posted by SusanMac
I often find hoisin a bit too sweet, as well. (that wraps recipe looks really sweet - 1/2 cup of hoisin!)

I thought the same thing until I realized that the bulk of it is used to spread on the wrap. Only 2 T. went into the chicken mix.

I'd like to try these! I love the lettuce-as-wrap idea.

Loren

[SusanMac]

They're called "lettuce cups" if you ever happen to see that on a Chinese menu and want to try it. CL had a killer lettuce cups recipe a year or so ago. I'm sure I couldn't find it now. Argh. Need to get better at organizing, as my magazines are getting unweildy!

[meslgh]

The sauce that is served with moo shoo dishes in Chinese restaurants is hoisin sauce, FWIW. I love it, but I guess that it can be a bit overpowering, or just unexpectedly sweet. The sesame rice is pretty much a fried rice dish, and one doesn't usually expect any sweet flavor. You/DH might like the flavor of hoisin more in something like the Cantonese Roast Pork, which sounds like it "ought" to have some sweetness. I don't think I would sub something else; I recommend just decreasing the amount. And, for anybody looking for a good brand of hoisin, I recommend the Koon Chun brand. I've been using it ever since I watched two Chinese friends with very different backgrounds collaborate on a stir-fry; they had many disagreements, but they both agreed that was THE brand for hoisin sauce.

[aggie94]

Originally posted by meslgh
The sauce that is served with moo shoo dishes in Chinese restaurants is hoisin sauce, FWIW.

I've also seen moo shu served with plum sauce. :)

[Tizzylish]

Originally posted by meslgh
I recommend the Koon Chun brand. I've been using it ever since I watched two Chinese friends with very different backgrounds collaborate on a stir-fry; they had many disagreements, but they both agreed that was THE brand for hoisin sauce.

I just bought that brand and love it! :D

[Vicanddi]

Thanks for all the info. I think I will try buying another brand and see if DH likes it.

I also like the idea of subbing teriyaki sauce for the hoisin, as my DH likes that.

Guess I will have to experiment some, as I don't want to miss out on wonderful sounding recipes simply because they call for hoisin sauce.