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      RECIPE TITLE "HOISIN-LIME SAUCE" recipe from Simply Ming: Easy Techniques for East-Meets-West Meals

    yields Makes about 2 cups time--- difficulty easy

    If you're like most people, your first encounter with hoisin sauce involved the Chinese dish mu shu pork, in which the sauce serves as a dipper for meat-enclosed pancakes. Used this way (and even in dishes), this bean-paste ingredient is too sweet, I find. That's why I came up with this sprightly lime-flavored version. The acidic kick of the lime bounces off the sauce's sweetness to create a delicious "new" hoisin. I've also added aromatics to the sauce to ensure it's well rounded—and versatile.

    Lasts 2 weeks, refrigerated


    • 1/2 cup plus 2 tablespoons grapeseed or canola oil
    • 2 tablespoons minced garlic
    • 1 tablespoon peeled and minced fresh ginger
    • 2 cups hoisin sauce
    • 1/2 cup fresh lime juice
    • Kosher salt and freshly ground black pepper to taste


    1. Heat a wok or large sauté pan over medium heat. Add the 2 tablespoons of oil and swirl to coat the pan. Add the garlic and ginger and sauté until soft, about 2 minutes. Add the hoisin sauce and stir to prevent burning. Cook, stirring, for 1 minute, then add the lime juice.

    2. Transfer the mixture to a blender and blend, drizzling in the 1/2 cup oil. Season with salt and pepper. Cool thoroughly and use or store.

    HOT! We recommend:

    Simply Ming Simply Ming
    With more than 100.000 copies sold, Ming Tsai's Blue Ginger showed how ready American cooks are to try their hands at creating the East-West fare Ming prepares on his popular Food Network shows and at his acclaimed restaurant. Now, Simply Ming is here to make East-west easier than ever, without losing any of its savory appeal. Using a time-honored chef's trick-of-the-trade, Ming simplifies preparation by creating 25 flavor bases that can be made well in advance and used to make three completely different and remarkably easy dishes, each with true East-West flair. Imagine spending half an hour on the weekend making black bean oil or cilantro pesto, then walking in the door after work and turning out Grilled shrimp and Pasta with Asian Pesto or Steamed Clams in Black Bean Sauce in about 20 minutes. Simply Ming is simply filled with irresistible ideas. It's a book that all of Ming's countless fans will embrace.


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