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Credit: Cindy Pawlcyn, Executive Chef, Cindy’s Backstreet Kitchen, St. Helena, Calif.
The National Culinary Review, July/August 2010
½ cup hoisin sauce
1½ t. sugar
2¼ t. tamari
2¼ t. sherry vinegar
2¼ t. rice vinegar
1-2 scallions, white + light green parts only, minced
½ t. Tabasco sauce
¾ t. black bean chili sauce or hot garlic sauce
¾ t. grated peeled fresh ginger
2¼ t. minced garlic
¼-½ t. freshly ground white pepper
2 T. minced cilantro leaves and tender stems
1½ t. sesame oil
Method: Whisk together all ingredients in stainless steel or ceramic bowl.
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