Lee’s Hoisin Sauce We use this in so many dishes we can’t remember life before it. 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. makes about 1 cup

Vegan, 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.

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A handy sauce or marinade to have around for lean meat dishes.

Lee’s Hoisin Sauce

We use this in so many dishes we can’t remember life before it.

makes about 1 cup

Vegan

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.

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