Lee’s Hoisin Sauce
We use this in so many dishes we can’t remember life before it.
1 tablespoon neutral oil (like canola, grapeseed, or safflower oil)
1 large garlic clove, minced
½ teaspoon Chinese five-spice powder
½ cup red miso paste
½ cup good-quality maple syrup
2 tablespoons brown rice vinegar
1. Heat the oil in a small saucepan over medium heat. Add the garlic and the five-spice powder and cook for about 30 seconds, or until wonderfully fragrant. Whisk in the remaining ingredients, bring to a boil, and cook, whisking or stirring constantly, for 3 to 4 minutes, or until slightly thickened. Let the sauce cool before using. It keeps well in the refrigerator for a few days.
From It’s All Good by Gwyneth Paltrow and Julia Turshen.
This recipe is adapted from my “Spanish Mama,” Julia Ruiz Blanco. Basically, this method calls for “poaching” shrimp in olive oil made fragrant with garlic and a bit of chili, and then just barely browning them.
This green juice tastes great and is great for you. Fennel is a natural pain killer and anti-inflammatory, and mint is beneficial for respiratory issues. Depending on how sweet you like your juice you can add more apple and less cucumber.