Tangy Ginger Hoisin Sauce
Inspired by techniques from America's Test Kitchen.
Hoisin sauce · Chinese
Hoisin sauce sharpened with rice vinegar, grated ginger and spring onion.
Prep5 min
Cook0 min
Total5 min
DifficultyEasy
Per serving40 kcal
FreeDairy-freeVegetarianVegan
ServingsRecipe makes 8
GlutenCrustaceansEggsFishPeanutsSoybeansMilkTree nutsCeleryMustardSesameSulphitesLupinMolluscs
Always check the labels of the products you use.
Method
- 1
Stir. Stir the hoisin, vinegar and ginger together until smooth and glossy.
- 2
Add. Fold in most of the sliced spring onion.
- 3
Serve. Spoon into a small bowl and top with the rest of the spring onion.
- 4
Wrap. Serve with thin pancakes, cucumber batons, spring onion strips and roast chicken for wrapping.
Storage
Keep covered in the fridge for up to 5 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- grater
- chopping board
- knife
- small bowl
- spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 40 kcal |
| Protein | 0.7 g |
| Carbohydrate | 8.1 g |
| of which sugars | 4.9 g |
| of which free sugars | 4.8 g |
| Fat | 0.6 g |
| of which saturates | 0.1 g |
| Fibre | 0.6 g |
| Salt | 0.71 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
