|Name:||Hoisin-Peanut Sauce||Contributor:||Iliana Filby|
|Key words:||Asian, peanut||Category:||Sauces|
|Ingredients:||1/2 c hoisin sauce
1-1/2 generous Tbsp rice wine vinegar
1/4-1/3 c water
2-3 scallions (white part), minced or smooshed up into puree
1 Tbsp peanut butter
ground chili paste
chopped roasted peanuts
|Preparation:||Bring the ingredients to a boil in a small non-reactive pot and then lower heat and simmer very slowly for 5-10 minutes.
You can add a bit of water if the sauce becomes too thick; I like mine the consistency of thick cream. Cool the sauce and pour into a pretty dish, drop a neat teaspoonful of ground chili paste onto the surface. Stir just enough to make an attractive swirly red-brown pattern, and sprinkle with some chopped roasted peanuts and some scallion rings (from the green part you have left over).
|Notes:||The hoisin-peanut sauce is darkly warm and sweet, with a nice bite that sneaks up from behind.|