Allergy Shmallergy

Simplifying life for families with food allergies.

Sesame Seed-Free (and Dairy, Egg and Nut-Free!) Chinese Sauces August 2, 2012

When you have a sesame seed allergy, eating Chinese food is nearly impossible.  Even cooking Chinese can be tricky since so many prepared sauces contain sesame seeds or sesame oil or both!  But, inspired by one of our Shmallergy readers, I restarted my quest to find safe prepared sauces and alternative recipes so we can all enjoy Asian food at home!

 

As I was collecting ingredients to MAKE Hoisin sauce (recipe below), I stumbled upon Kikkoman’s Hoisin sauce.  And guess what?!  It’s sesame free!  That was WAY too easy.

But if you can’t find Kikkoman sauce (as I couldn’t for the last six years), here’s a Hoisin sauce recipe that’s easy to prepare.

 

INGREDIENTS:

4 tablespoons soy sauce
2 tablespoons black bean paste (found in the Asian section of your local grocery store or at Whole Foods)
1 tablespoon honey or molasses or brown sugar
2 teaspoons white vinegar
1/8 teaspoon garlic powder or 1 finely minced garlic clove
2 teaspoons safflower oil
20 drops chinese hot sauce, habenero or jalepeno
1/8 teaspoon black pepper

 

DIRECTIONS:

  1. Combine ingredients together in medium bowl.
  2. Whisk together until well combined.   (It may appear like it won’t mix well at first, but keep whisking longer and it will come together.)

 

I haven’t had as much luck finding Plum Sauce at the market.  So here’s an easy recipe to try from allrecipes.com.  I haven’t given it a shot yet, but would love to hear how it turns out if anyone gets to it before me!

 

INGREDIENTS

  • 3/4 (16 ounce) jar plum jam
  • 2 tablespoons vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon dried minced onion
  • 1 teaspoon crushed red pepper flakes
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger

DIRECTIONS

  1. In a saucepan over medium heat, combine jam, vinegar, brown sugar, dried onion, red pepper, garlic and ginger.
  2. Bring to a boil, stirring.
  3. Remove from heat.
 
NB:  Here were a few suggestions: Use the whole 18 oz jar of plum jam, omit the pepper, and add a couple of tablespoons of soy sauce.  It is possible to substitute minced garlic for garlic powder as in Hoisin Sauce recipe.
Warm sauce for second use; it  can congeal a bit once cool.
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3 Responses to “Sesame Seed-Free (and Dairy, Egg and Nut-Free!) Chinese Sauces”

  1. jalab Says:

    Hello- I’ve been looking for peanut-free hoisin and black bean sauce with no luck. Kikkoman’s is made with peanuts in the facility. If anyone has found either one, would love love love to hear it. I would make my own but then I can’t find a recipe for hoisin without safe black bean sauce, etc. Thanks!

    • malawer Says:

      Thanks for the info. Assuming you spoke to Kikkoman? Are peanuts used on the same lines or in the same factory? Will continue on the hunt for sesame-free (and now peanut-free) sauces!

  2. We used Hoisin sauce until my son had an allergic reaction to bagels (sesame seed) and then I realized it was in the sauce too! Thanks for mentioning Kikkoman, I will call them to learn more about the segregation procedures! We usually don’t eat items with allergens that are processed in the same facility due to ventilation issues.


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