Homemade Hoisin Sauce (low-carb)

I made some Moo Shu Pork for dinner last night.  We just love the stuff!  I use low carb flour tortillas for my wrappers.  I had to make up a fresh batch of my Homemade Hoisin Sauce to go with it as my supply was used up.

The commercial sauces either have sugar, high fructose corn syrup or molasses in the ingredient listing.  I had tried a couple homemade recipe I found on-line over the years and found we didn’t like either of them, so I finally set about creating one of my own when a reader asked me if I had one.  Since Hoisin is basically a seasoned plum jam/sauce, and I had an open bag of no-sugar-added prunes (which is just dried plums) in my pantry, I started with 10 of those.  Then I added a few ingredients that store-bought brands mention on their labels, guessing the amounts for those items, tasting as I went along.

Well, I’m here to tell you the final sauce came out pretty darn good!  Not exactly like the high-sugar stuff right out of the jar from the Asian grocery store, but it gets closer to that flavor when it has “aged” a bit.    All in all, not bad for my first shot at a low-carb version of this essential Chinese condiment. Most commercial hoisin sauce has around 8 carbs per tablespoon, so this number is trimmed down considerably in mine.  Using liquid Splenda lowers carbs a tad more.

My basic recipe for Moo Shu Pork comes from Gloria Bley-Miller’s marvelous cookbook The Thousand Recipe Chinese Cookbook  , my “Bible” for Chinese cooking.  I can now almost cook Moo Shu pork blindfolded.  I do have to order a couple of the unusual ingredients on-line (clour ear fungus and dried tiger lily buds), since we have no Asian groceries where I live.  I was spoiled when we lived near Houston, with many such groceries I eagerly patronized.  This recipe is suitable once you get to Phase 2 of Atkins, since it is used in such small amounts on the “pancake” that you will use to roll up the Moo Shu Pork.  This sauce is totally unsuitable for Primal or Paleo due to the soy beans, as all legumes are avoided in those food plans.  Sauce will keep a long time in a jar in the refrigerator.  Mine is now 3 months old and it smells/tastes just fine.

INGREDIENTS:

10 large dried prunes (4 oz) Delmonte brand no sugar added

½ c. water

1 T. rice wine vinegar

3 T. low-sodium soy sauce (use regular if you prefer)

¼ tsp. Chinese 5-Spice powder

3 T. granular Splenda (liquid Splenda will lower carbs a smidge)

2 T. Eden soy black beans, well-mashed to a paste (or fermented black bean paste)

DIRECTIONS:  Place prunes in small saucepan with about ½ c. tap water.  Bring to boil, lower heat and simmer until they are soft, or about 5 minutes.  Mash well into the water with a fork until pretty smooth.  You can puree in a blender or food processor if you like, but I did not think this necessary.  Remove from heat.

Mash the beans on a paper plate to as smooth a paste as possible and stir into the prune mixture.  Add vinegar, soy sauce and 5-Spice powder to the pot and stir well.  Spoon into a serving dish or lidded jar and store any not used immediately in your refrigerator.  I do not know how long this keeps yet, and it sure has no preservatives in it.  But since it’s just made from dried fruit+vinegar (a preservative by nature)+soy sauce (fermented), I suspect a pretty long time.  Perhaps 2 weeks?  Maybe longer?  Just don’t know.  The soy beans will be what spoils first in this combo.  I’ll try to remember to post back my findings on that when mine no longer seems to smell/look right to me and I toss it out.  🙂

NUTRITIONAL INFO:   Makes about 1 cup (16 Tbsp.).  Each tablespoon using granular Splenda contains:

17.2 cals, 0.1g fat, 3.65g carbs, 0.51g fiber, 3.14g Net CARBS (2.89 NC with liquid Splenda), 0.45g protein, 101 mg sodium

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