Maybe it's common sense, but if you don't care for hoisin sauce and/or peanut butter, don't prepare this one. Those flavors are prominent and as such dominate the recipe. Otherwise, 1) As others recommend, use a sauce pan to mix the sauce. That makes certain the ingredients are mixed well and will keep it from clumping, 2) I used peanut butter with nuts, which tasted great and is not unusual for Asian cooking, 3) I used a lot of water in the sauce (didn't measure, but at least a cup) to thicken up the sauce. I thought it was way too thick as written. The water did not dilute the flavor at all, 4) I only had 1 tablespoon of sesame oil left, so I mixed it with peanut oil and it was a good choice.
This recipe is so easy that I can imagine throwing it together for a snack or "different than the same ol'" quick lunch quite often. Strong, but good flavor if you like the main ingredients.
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Maybe it's common sense, but if you don't care for hoisin sauce and/or peanut butter, don't...