Dump & Stir Hoisin Black Vinegar Glaze

With yet more holiday birds and hams to be roasted in the upcoming weeks, I thought today would be a good day to transfer this quick dump and stir glaze recipe over to this blog.

Just a hint of Five Spice from the Hoisin, umami oomph from soy sauce, the tangy contrast of the vinegar, and a little sweetsticky goodness from the honey...

Super easy and very crowd pleasy. :P

Dump & Stir Hoisin - Black Vinegar Glaze
Makes about 1/2 cup
Time: 10 minutes

- 1/4 Cup Hoisin sauce
- 3 Tablespoons minced shallots
- 1 green onion, finely chopped
- 1 teaspoon grated fresh ginger root
- 1.5 Tablespoons black vinegar (or you could use a tart balsamic, or even a red wine vinegar)
- 1.5 Tablespoons honey
- 1/2 to 1 Tablespoon soy sauce
- 2 teaspoons oil

All you have to do is stir everything together and brush or spoon it on your roast duck, chicken, pork/ham for the last 10 minutes of the roast. 

We did duck last year.

Last year's Hoisin & Black Vinegar Glazed Duck with Gold Pea Sprout & Microarugula Salad album HERE.

Enjoy. :)



  1. The Black Glaze sound fantasic and will try it soon.

    As a sidebar Mama Fu's Asian House features a Glazed Brussels Sprouts appetizer which is similar.

    1. I hope you enjoy it, Patrick! Never been to Mama Fu's Asian House. Where's that located?


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