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.
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
- Combine ingredients together in medium bowl.
- 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!
- In a saucepan over medium heat, combine jam, vinegar, brown sugar, dried onion, red pepper, garlic and ginger.
- Bring to a boil, stirring.
- Remove from heat.