Garlic Soy Sauce

Name: Garlic Soy Sauce
Prep time: 10 min
Total time: 10 min
Yield: about 2¼ cups (520 ml)
Cuisine: Asian
Ingredients: 1 cup unsalted roasted (~5 oz) (142 g) Peanuts; 1/3 cup soaked 5 min drained (~2 oz) (57 g) Black Beans; 1/3 cup (80 ml) White Vinegar; 1/4 cup brown rice syrup (60 ml) Rice Syrup; 1/4 cup (60 ml) Molasses; 1/4 cup (60 ml) Water; 2 Tbsp light (25 g) Brown Sugar; 2 Tbsp light (30 ml) Soy Sauce; 1 Tbsp toasted (15 ml) Sesame Oil; 1 Tbsp dry hot mustard (7 g) Dry Mustard; 2 medium cloves Garlic; 1/4 tsp black (0.5 g) Pepper

Independent adaptation of a publicly published Brandon Jew recipe. Not affiliated with, sponsored by, or endorsed by Brandon Jew.

CONDIMENT · MOO SHU PANCAKES & ROAST PORK

In the published recipe, this is the condiment for moo shu pork.

Brandon Jew's peanut-hoisin sauce for moo shu pork.

On the jar

PEANUT

Method: blend
Yield: about 2¼ cups
Ingredients: 12

Blender sauce. Cook from the recipe

Ratio

White Vinegar 80 mlRice Syrup 60 mlMolasses 60 mlWater 60 mlSoy Sauce 30 mlSesame Oil 15 ml

Ingredients

Peanuts1 cup unsalted roasted (~5 oz) (142 g)
Black Beans1/3 cup soaked 5 min drained (~2 oz) (57 g)
White Vinegar1/3 cup (80 ml)
Rice Syrup1/4 cup brown rice syrup (60 ml)
Molasses1/4 cup (60 ml)
Water1/4 cup (60 ml)
Brown Sugar2 Tbsp light (25 g)
Soy Sauce2 Tbsp light (30 ml)
Sesame Oil1 Tbsp toasted (15 ml)
Dry Mustard1 Tbsp dry hot mustard (7 g)
Garlic2 medium cloves
Pepper1/4 tsp black (0.5 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Garlic Soy Sauce wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 4 national awards

Creamy Sesame SauceNATIONAL AWARD WINNEROn the jar: CREAMY
Red Curry Nut SauceNATIONAL AWARD WINNEROn the jar: SATAY PEANUT
Garlic Lemon Nut Sauce★ STARRED KITCHENOn the jar: TAHINI
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Chinese-American / Cantonese diaspora chef of Michelin-starred Mister Jiu's in San Francisco; James Beard Best Chef: California 2022. Chinatown fine dining with California produce.

Originally published as Peanut Butter-Hoisin Sauce.

Adapted from a Brandon Jew recipe (Brandon Jew / Food & Wine (Moo Shu Pork)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Brandon Jew / Food & Wine (Moo Shu Pork) (published as “Peanut Butter-Hoisin Sauce”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar