Hoisin Sauce (海鮮醬)
- 6 tablespoons dark brown sugar
- 3 tablespoon black bean and garlic paste
- 3 tablespoon water
- 2 tablespoons soy sauce
- 2 tablespoon honey
- 4 teaspoons rice vinegar
- ½ teaspoon Chinese five-spice powder
- ½ teaspoon sesame paste
- ¼ teaspoon Sriracha
Combine all ingredients in a small sauce pan. Bring to a boil over medium-high heat, lower heat, and simmer until sauce thickens, about 5 minutes, stirring frequently.
Let cool to room temperature and use immediately or store in an airtight container. Use in moo shu or however you want.
