One of our favorite meals to make during the busy week is my P.F. Chang’s Chicken Lettuce Wraps. So easy, so delicious, kid favorite! Need I say more? The only problem is that a small bottle of Hoisin sauce from my co-op is $8! Yikes! It barely makes two meals worth. Being the frugal Mama that I am, I decided to try my hand at making my own.
Note: we do not make it a habit to regularly consume soy products. We NEVER consume GMO soy! But, fermented soy is different. Fermented soy is better because the fermentation process removes the trypsin inhibitors, which hinder the absorption of nutritive compounds found on the coating of soy. The Miso paste that I use in this recipe is organic, non-GMO, and fermented. Good stuff!
- 2 Tbsp avocado oil
- 2 cloves garlic, minced
- 1 tsp Chinese 5-spice powder
- 1 cup red miso paste
- 1 cup real maple syrup
- 1/4 cup rice vinegar
1. In a saucepan, saute the garlic and 5 spice powder for one minute.
2. Add the miso, maple syrup, and vinegar.
3. Whisk to combine.
4. Allow to simmer for 5 more minutes, until fragrant.
5. Allow to cool.
6. Store in a glass jar. Lasts several weeks in the fridge.
If you want it really creamy, you can blend it in the blender after it cools.