Chinese food is part of Indian kitchen most after the Indian cuisine is my belief. The food ofcourse varies in taste from the authentic cuisine.
I wanted to cook a meal but there was not much time on hand. DH loves schezwan/sichwan cuisine but we are constrained to make it as my son is not yet eating spicy or hot stuff.
While chinese sauces heavily rely on standard ingredients, a bit of twist in ingredients can change the taste of the dish completely.
Hoisin Sauce is mildly sweet sauce which goes well with noodles instead of rice…in my opinion
This is a versatile sauce recipe that clicks with any protein, so go for your choice of vegetables or meat to replace the mushrooms.
2 cups button mushrooms
1 spring onion finely chopped with green
2 tbsp peanut butter
1 tbsp soy sauce
1 tbsp honey
2 tspn white vinegar
1 tspn crushed garlic
1 tspn red chilly sauce/ tabasco
2 tspn corn starch mixed with some water
1 tspn Oil/ Sesame oil
salt and pepper to taste
1) Clean the mushrooms, by brushing them with a kitchen towel. If you are finicky about this (like me), wash them under running tap water and quickly pat dry. Chop them as per your liking
2) In a non stick pan, heat the oil and add garlic and onion (exclude greens) and saute on high flame for few minutes.
3) Add the mushrooms and saute it.
4) Add the peanut butter, soy sauce, vinegar, honey and tabasco in a bowl and mix using a fork to form a sauce
3) Add the sauce and stir in quicky. Add 3 cups of water and let it come to a simmer. Add the corn starch mixture and let it come to a boil. Stir if required. Add salt and pepper and garnish with spring onion greens and chopped green chillies.
Serve with hakka noodles.