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Char Siu Sauce

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Ingredients

Adjust Servings:
1/3 cup hoisin sauce
1/4 cup honey
1/4 cup dark soy sauce
3 tablespoons dry sherry or 3 tablespoons chinese shaosing wine
1 teaspoon chinese five spice powder

Nutritional information

526
Calories
26g
Calories From Fat
3g
Total Fat
0.5 g
Saturated Fat
2.6mg
Cholesterol
5484.7mg
Sodium
112.7g
Carbs
3.1g
Dietary Fiber
94.4g
Sugars
10.8g
Protein
287g
Serving Size (g)
1
Serving Size

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Char Siu Sauce

Features:
    Cuisine:

    Quick and delicious sauce/condiment for stir fries. I made Char Siu Pork Corn and Bok Choy Stir Fry posted by The Flying Chef (also very delicious) which called for adding Char Siu sauce at the end and was glad to find a recipe to make it! Tasty, thanks!

    • 21 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Char Siu Sauce, Char Siu properly refers to roasted pork which has been marinated in this sauce… but this is the base flavor. Most Chinese restaurants add red food coloring to give the meat its characteristic hue, but it’s entirely optional. Marinate any cut of pork in this sauce before grilling or roasting, and pass more sauce on the side. Adapted from a recipe by Joshua Bousel at Serious Eats. Quick and delicious sauce/condiment for stir fries. I made Char Siu Pork Corn and Bok Choy Stir Fry posted by The Flying Chef (also very delicious) which called for adding Char Siu sauce at the end and was glad to find a recipe to make it! Tasty, thanks!, Char Siu properly refers to roasted pork which has been marinated in this sauce… but this is the base flavor. Most Chinese restaurants add red food coloring to give the meat its characteristic hue, but it’s entirely optional. Marinate any cut of pork in this sauce before grilling or roasting, and pass more sauce on the side. Adapted from a recipe by Joshua Bousel at Serious Eats.


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    Steps

    1
    Done

    Combine All Ingredients in a Small Bowl.

    Avatar Of Quinten Conley

    Quinten Conley

    Vegan chef dedicated to creating flavorful and satisfying plant-based dishes.

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