Adapted from Tom Douglas' Seattle Kitchen by Tom Douglas

Makes 1 cup

Hoisin is an incredibly versatile sauce made from soybean paste. The thick, reddish brown, slightly sweet, fragrant sauce is used in China much as ketchup is used here.

I like to use hoisin to make barbecue sauce. It seems perfect with salmon, chicken, spare ribs, or most any meat or fish. Feel free to double or triple the recipe, because it keeps beautifully, stored in the refrigerator.

  • 3/4 cup hoisin sauce (one 8-ounce jar)

  • 3/4 cup rice wine vinegar

  • 1 tablespoon Chinese fermented black beans

  • 1 teaspoon minced garlic

  • 3/4 teaspoon red pepper flakes

  • 5 unpeeled fresh ginger coins, sliced ¼ inch thick

  • 2 star anise

  • Grated zest from ½ orange

In a small saucepan, combine all the ingredients. Slowly simmer for 15 minutes. Remove from the heat. Strain through a mesh strainer before using.

A Step Ahead: This can be made several days or more ahead of time and stored, covered, in the refrigerator.