MAKES ABOUT 2 CUPS
The fruity taste of hoisin sauce and the sharp-earthy flavor of garlic wed perfectly in this sauce. It is rich and spicy, and a real kitchen favorite. Minus the garlic, the sauce can be refrigerated indefinitely. We always keep the garlic-less mixture on hand, then add the garlic only as needed.
12 large cloves garlic, peeled
1 teaspoon kosher salt
¼ cup “goop” from China Moon Hot Chili Oil (page 10)
2 tablespoons China Moon Hot Chili Oil
2 tablespoons Japanese sesame oil
¼ cup soy sauce
¼ cup plus 1 teaspoon unseasoned Japanese rice vinegar
½ cup hoisin sauce
½ teaspoon sugar
2 tablespoons warm water
Pounding garlic to a paste (as opposed to mincing it) gives it an inimitable mellowness. The salt speeds the process; it also adds flavor.
In a mortar with a pestle, pound the garlic cloves with the salt to a fine paste. Combine with all of the remaining ingredients until well blended.
MENU SUGGESTIONS: We love this sauce as a dressing for boiled dumplings and won-tons. It is also delicious spooned on top of pork, lamb, or chicken. Our staff will eat it with most everything—raw vegetables, cold springrolls, on top of simple steamed rice—and so, I suspect, will you.