Barbecue Glaze, Hunan

By arthurlemay

This sauce is terrific tossed with noodles or vegetables, and as a glaze for roasted, steamed or grilled meat and fish.

Ingredients

• 1/3 cup sesame oil
• 3 garlic cloves, minced
• 3/4 cup honey
• 3/4 cup hoisin sauce
• 3/4 cup soy sauce
• 3/4 cup sherry
• 2 teaspoons curry powder
• 1/4 cup orange juice
• 1 teapoon orange zest
• 1/3 cup fermented black beans
• 2 tablespoons cornstarch
• 3 tablespoons water

Preparation

Step 1

Soak fermented beans in hot water for 5 minutes. Drain and chop.

In a saucepan over medium-high heat, place the oil and garlic. Cook garlic, stirring frequently until it is fragrant and golden brown.

Lower the heat to medium and add the remaining ingredients, except for the cornstarch and water. Bring to a boil.

Meanwhile, in a separate bowl, combine the cornstarch and water until all lumps are gone. When the sauce is boiling, whisk in the cornstarch mixture. Lower the heat and simmer for 5 minutes, stirring often.

Pour sauce into a covered jar and store in the refrigerator for up to a month.