Allergy-Free and Easy Cooking by Cybele Pascal

Author:Cybele Pascal [Pascal, Cybele]
Language: eng
Format: epub
ISBN: 978-1-60774-292-0
Publisher: Ten Speed Press
Published: 2012-12-03T16:00:00+00:00

HOISIN SAUCE

¼ cup coconut amino acids

⅔ cup orange juice

2 cloves garlic, finely minced or pressed

1 teaspoon minced ginger

⅛ teaspoon cayenne pepper

¼ teaspoon Chinese five-spice powder

¼ teaspoon salt

¼ cup brown sugar

1 tablespoon molasses

2 teaspoons cider vinegar

¼ cup cold water

1 tablespoon cornstarch or tapioca starch

Combine the coconut amino acids, orange juice, garlic, ginger, cayenne, five-spice powder, and salt in a small heavy pot and stir well. Bring to a simmer over medium heat. Add the sugar and molasses and stir well. Add the vinegar. In a small bowl, whisk together the cold water with the cornstarch until smooth, then add it to the pot. Bring to a simmer. Reduce the heat to low and cook, stirring with a wooden spoon, until thickened up a bit, about 4 minutes. Makes 1¼ cups that will keep for 1 to 2 weeks, covered, in the refrigerator.

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