HOW TO MAKE ASIAN BBQ SAUCE RECIPES

ASIAN BARBECUE SAUCE RECIPE | MYRECIPES

Asian Barbecue Sauce Recipe | MyRecipes image

With Asian-style ingredients such as hot chili sauce, sesame oil, soy sauce, and ginger, this sweet-hot sauce is a cut above a bottled barbecue sauce.

Provided by MyRecipes

Total Time 10 minutes

Prep Time 1 minutes

Cook Time 9 minutes

Yield 2 1/2 cups (serving size: 1 tablespoon)

Number Of Ingredients 9

Ingredients

2 teaspoons sesame oil
½ onion, finely chopped (about 3/4 cup)
½ cup cider vinegar
1 cup ketchup
¾ cup lightly packed light brown sugar
½ cup low-sodium soy sauce
2 tablespoons hot chili sauce with garlic (such as A Taste of Thai)
2 tablespoons dry sherry
1 teaspoon ground ginger

Steps:

Heat sesame oil in a medium saucepan over medium-high heat. Add onion; cook 2 minutes or until tender. Add vinegar and remaining ingredients; combine with a whisk. Bring to a boil; reduce heat, and simmer 7 minutes.

Nutrition Facts : Calories 28 calories, CarbohydrateContent 6.5 g, FatContent 0.3 g, FiberContent 0.2 g, ProteinContent 0.3 g, SodiumContent 213 mg

ASIAN BARBECUE SAUCE RECIPE | EPICURIOUS

Asian Barbecue Sauce Recipe | Epicurious image

An easy Asian Barbecue Sauce recipe.

Provided by EPICURIOUS.COM

Total Time 15 min

Cook Time 15 min

Yield Makes about 1 cup

Number Of Ingredients 10

Ingredients

6 tablespoons hoisin sauce*
2 tablespoons rice vinegar (not seasoned)
1 tablespoon Asian fish sauce
1 tablespoon soy sauce
1 tablespoon honey
1/3 cup minced shallot
2 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/8 teaspoon Chinese five-spice powder
1/3 cup sugar

Steps:

Stir together all ingredients except sugar in a bowl.
Cook sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Tilt pan and carefully pour in hoisin mixture (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved and sauce is thickened, 6 to 8 minutes. Cool to room temperature. Serve with shrimp, swordfish, pork, or chicken.
Our two favorite brands are Koon Chun and Lee Kum Kee, both from Hong Kong. We found them in New York's Chinatown, but they're also available by mail order from Uwajimaya (800-889-1928).

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