Chinese hoisin sauce

Ingredients for 1 servings:

• 1 tbsp sunflower oil
• 1 tbsp, heaped ginger
• 3 cloves garlic
• 50 g shallot(s)
• 1 m.-large pointed pepper, red
• 400 ml vegetable stock
• 2 tsp cane sugar
• ½ tsp sambal oelek
• ¼ tsp bean paste (azuki bean paste)
• 1 tsp five-spice powder
• 1 pinch(s) pepper, black
• 1 shot of balsamic vinegar, red
• 1 dash of Worcestershire sauce
• e.g. soy sauce, salty
• 2 tsp cornstarch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Spicy Asian sauce for meat, fish – ideal for preserving

Wash the bell pepper, remove the seeds, and cut into smaller pieces. Peel and finely chop the shallots. Peel the garlic and press it through a press. Peel the ginger and slice it thinly. Heat the oil in a pot. Add the chopped vegetables to the pot and sauté. Deglaze with the vegetable stock and add all the remaining ingredients, and simmer for about 10 minutes. Then puree everything very finely with a hand blender and pass it through a sieve. Discard any remaining vegetables. Season the liquid with soy sauce to your liking and thicken with cornstarch, bringing back to a boil. Tip: It’s a good idea to make a larger batch of the sauce and then reduce it, as shown in the picture! In this case, thicken the sauce just before serving.