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May 19, 2011 06:15 PM

Hoison sauce stiry fry

I know how to make it and love what I make but it is a pain.So many ingredients and worst of all peanut butter that wont emulsify no matter how hard I shake it!!!!

Would love to have a good hoison sauce out of a jar but the Dyanasty stuff I got was pretty bad when I tried it.

Your suggestions for over the counter or internet bought?

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  1. I use Lee Kum Kee brand and find it to be much, much better than Dynasty. I just buy it at my local Asian market.

    5 Replies
    1. re: escondido123

      Second the Lee Kum Kee.

      Curious - how does the PB figure into this recipe? :)

      1. re: inaplasticcup

        # 4 tablespoons soy sauce
        # 1 tablespoon peanut butter or 1 tablespoon black bean paste
        # 1 tablespoon honey or 1 tablespoon molasses or 1 tablespoon brown sugar
        # 2 teaspoons white vinegar
        # 1/8 teaspoon garlic powder
        # 1/8 teaspoon onion powder
        # 2 teaspoons sesame oil
        # 20 drops chinese hot sauce (or habenero or jalapenos)
        # 1/8 teaspoon black pepper

        1. re: camper

          I see. Is the hoisin supposed to replace some part of this recipe?

          1. re: inaplasticcup

            that's the recipe camper uses *for* homemade hoisin.

            1. re: goodhealthgourmet

              Ahhhh... I get it now. WOW. That is a lot of ingredients.

              Camper, I hope you find a better brand of Hoisin soon. :)

    2. I like Lee Kum Kee and Koon Chun brands. I sometimes mix hoisin with peanut butter and a few other ingredients for a dipping sauce and I just use a whisk to break down the peanut butter. Never had a problem with it not emulsifying.

      10 Replies
      1. re: luckyfatima

        I do exactly the same thing... use the whisk! And I'm with you on Koon Chun brand.

        1. re: luckyfatima

          Just note that there are at least 4 (if not more) brands of Hoisin Sauce produced by Lee Kum Kee (1) Panda, (2) Choy Sun (3) Premium and (4) Kum Chun.

          Panda is popular in Chinese restaurants. Choy Sun uses no added MSG, for those who care about such things. Kum Chun is the low quality, ugly uncle brand of the Lee Kum Kee Hoisin Sauces. I like Premium myself, but it comes in a can, not a jar, so hard to reuse if you do not use the whole thing.

          1. re: ipsedixit

            Interesting to know. I love the taste of Koon Chun. I will have to taste the other brands you mention and see if I prefer any of them. LOL at ugly uncle!

            1. re: ipsedixit

              The Lee Kum Kee I use comes in a plastic catsup type bottle. I'm out right now so can't say what "brand" it is, but I've never seen it in a can at my store.

              1. re: escondido123

                I noticed the squeezy bottle Lee Kum Kee is less concentrated tasting than the jarred Lee Kum Kee and the jarred Koon Chun.

                1. re: escondido123

                  In California, if there's a 99 Ranch near you, they usually carry the big cans. In regular mainstream grocery stores such as Ralph's, you'll only see the jars or catsup type if you're lucky.

                2. re: ipsedixit

                  What about picking up some squeeze bottles and jars from Smart and Final or kitchen supply house? I buy some items in bulk and usually transfer the remainder into an airtight container and a working amount in a squeeze bottle. Pantry or fridge as needed.

                  1. re: Jase

                    It's not a problem for me. I usu. use up the whole can at once, or the next day.

                    I just mentioned it b/c sometime people might not be so (how shall we say?) profuse in their use and consumption of Hoisin Sauce?

                    1. re: ipsedixit

                      Holy cow. In a day??? What are you using it for? (If you don't mind my asking.)

                      1. re: ipsedixit

                        Gotcha. We tend to be pretty prodigious in our use of Hoisin as well. My wife, a good southern girl, when introduced to it fell in love. She declares regularly that she could just drink a bowl of it. She thinks it's like a Chinese bbq sauce and is very happy if I can incorporate it in any cooking I do. I end up making a lot of sauces on the fly for her just to surprise her.

                3. I don't know why anyone would use the Dynasty brand of *anything*, unless it was the only one available...and even then... Yes, around my parts Dynasty is the brand that is usually carried (and frequently the only one) by Western-type supermarkets in their "Ethnic" or "International" aisles. Avoid it. Go to a Chinese/Vietnamese/etc market or grocer, if available.

                  3 Replies
                  1. re: huiray

                    I live in small town of 5000 in Southern Utah. Big enough to have two Western Family contracted markets. We are lucky to have "anything" ethnic on the counter. Dynasty is all there is and is the reason I started making my own. BTW the nearest BIG CIty is a one hour drive to Page Az

                    So now that I have been informed I just bought three jars Koon Chun Hoisin Sauce from an on-line store. Should be here Monday and I'll report my taste opinion

                    Thanks for the help everyone

                      1. re: camper

                        I had a friend once in Montana and I'd ship her food items easily found in the various ethnic places in Southern California in exchange for Montana goods. Worked out well for both of us.

                    1. Wok Mei makes good MSG-free sauces, including Hoisin.