Zesty Hoisin Chili Sauce with Veggies (adapted from Food.com, Yield: 1 cup for the sauce, Total Time: 10 minutes – for the sauce)
Ingredients for Sauce
· 6 Tbsp. low-sodium soy sauce
· 4 Tbsp. dark sesame oil
· 2 Tbsp. hoisin sauce
· 2 Tbsp. honey
· 5 tsp. Thai sweet chili sauce
· 3 ½ tsp. lemon juice
· 2 tsp. dried ginger
· 4 Tbsp. chopped parsley
We picked up our bi-weekly CSA bag and it had eggplant, onion, and bok choy in it. To me, that screamed stir fry! I found a recipe that included ingredients that I had in the house (well, for the most part, if you look at the original recipe, you’ll see that I adapted it). I also picked up a crook neck squash from my mom, so I decided to use that too.
The sauce is simple to make and I doubled the recipe (above outlines the doubling) so as to accommodate the veggies and some steak that my husband was cooking for himself. As I was working with the recipe, I found that the above combination worked just right for me, though you may want to cut back on the soy sauce or chili sauce based on your preferences. My husband added a bit more soy sauce to his plate – not sure why, I found this a little salty as is. There was a just a slight kick from the chili sauce – the “back of the throat” kick you don’t recognize until you’ve already swallowed. Good! Other than the salt, not one flavor overpowered the sauce. I definitely plan on making it again, and may add just a bit more honey and cut back on the soy sauce by 1 tsp. to 1 Tbsp.
I cooked my veggies to a mushy state (per the request of my husband) and they soaked up the sauce very quickly. I love how it permeated each and every bite. I hope that you try this recipe, it is delicious!
