• 6 tablespoons hoisin sauce*
tablespoons rice vinegar (not seasoned)
tablespoon Asian fish sauce
tablespoon light soy sauce
cup minced shallot
garlic cloves, minced
tablespoon minced peeled fresh ginger
teaspoon Chinese five-spice powder
Stir together all ingredients except sugar in a bowl.
Cook sugar in a dry heavy saucepan over moderate
heat, undisturbed, until it begins to melt. Continue to cook, stirring
occasionally with a fork, until sugar is melted into a deep golden
caramel. Tilt pan and carefully pour in hoisin mixture (caramel
will harden and steam vigorously). Cook over moderately low heat,
stirring, until caramel is dissolved and sauce is thickened, 6 to
8 minutes. Cool to room temperature. Serve with shrimp, swordfish,
pork, or chicken.
* Our favorite brand is Lee Kum Kee. I find at my
local Safeway and Kroger stores.
Per 1 Tablespoon Serving: 40 Calories; trace Fat
(7.7% calories from fat); trace Saturated Fat; trace Protein; 9g
Carbohydrate; trace Dietary Fiber; trace Cholesterol; 135mg Sodium.
Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates.