Prune Hoisin Sauce

Prune Hoisin Sauce

Prune Hoisin Sauce

“Hoisin sauce is a thick, fragrant sauce used in Cantonese cuisine as a glaze for meat, or a sauce for roasted or stir-fried vegetables. This version is mostly sweetened naturally with prunes but has a little help from some molasses as well.  You’ll love the funky, sweet, and salty play on the palette, and it compliments just about everything it touches.”  - Chef Steven SatterfieldMiller Union
.

Recipe courtesy of Chef Steven SatterfieldMiller Union.

Photography by Andrew Thomas Lee Photography.

  • People: Makes about 2 cups
  • Prep/Cook Time: Approximately 45 minutes
  • Health:
Prune Hoisin Sauce

“Hoisin sauce is a thick, fragrant sauce used in Cantonese cuisine as a glaze for meat, or a sauce for roasted or stir-fried vegetables. This version is mostly sweetened naturally with prunes but has a little help from some molasses as well.  You’ll love the funky, sweet, and salty play on the palette, and it compliments just about everything it touches.”  - Chef Steven SatterfieldMiller Union
.

Recipe courtesy of Chef Steven SatterfieldMiller Union.

Photography by Andrew Thomas Lee Photography.

  • People: Makes about 2 cups
  • Prep/Cook Time: Approximately 45 minutes
  • Health:

Ingredients

  • 1 Tablespoon toasted sesame oil

  • ½ cup chopped sweet onion

  • 1 clove of garlic, chopped

  • 1 teaspoon fine sea salt

  • 1 teaspoon Chinese five spice powder

  • 3 ounces Mariani Family California Prunes (about 16 pieces)

  • 2 Tablespoons rice wine vinegar

  • 2 Tablespoons soy sauce or tamari

  • 2 Tablespoons Chinese black bean sauce (*see cook’s note)

  • ¼ cup molasses

  • 1 cup water

    Instructions

    • Pour the sesame oil into a medium saucepan and place over medium-low heat.

    •  Add the onion, garlic, and salt and cook, stirring often for about 8 minutes.  

    • Add the five spice, prunes, rice vinegar, soy sauce and black bean sauce, molasses, and water and stir well to combine.  

    • Cover with a lid and reduce the heat to low.  

    • Cook for 10 to 12 minutes, stirring occasionally.  

    • Turn off the heat and let sit for 10 more minutes, to fully rehydrate the prunes.  

    • Transfer the ingredients to a blender and blend on high speed for 1 to 2 minutes until fully pureed into a smooth sauce.

    • The sauce will naturally thicken from the pectins released by the dried fruit.

    •  

       *COOK'S NOTE:
      Chinese black bean sauce is a condiment made from fermented black soy beans, and garlic Lee Kum Kee is a common brand seen at Asian markets, or available online at Bookksu Market.
       
      If you cannot find a good substitute, try miso, preferably a darker type like red or barley (as opposed to white or yellow, which have a more mild flavor).
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