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90ml Liquid Aminos or Coconut Aminos
60g Smooth Almond Butter (100% almonds) or Tahini
10g Sesame Oil
10g White Rice Vinegar
2 Garlic Cloves
Optional: For a thicker sauce, add 5g Arrowroot Powder
Finely dice or crush the garlic cloves.
Add all of the ingredients (Except the arrowroot) to a saucepan over a gentle heat.
Allow to simmer for 5-10 minutes, stirring occasionally (a whisk is best) to combine.
If you’re using the arrowroot, mix it with a splash of cold water before adding to the saucepan and stirring again.
Allow the sauce to thicken, and serve!
Serving suggestion: Hoisin Duck Cabbage Parcels
Preheat the oven to 180°C.
Place savoy or sweetheart cabbage leaves in a pan of boiling water for around 5 minutes to soften. Remove from the pan to allow them to cool.
Mix the sauce with shredded, cooked duck (this also works with pork) and chopped spring onions.
If necessary, fold the cabbage leaf in half (down the spine) and cut the thickest part of the spine off - this will make it easier to roll.
Place a spoon of the duck filling in the centre of the cabbage leaf and roll the cabbage leaf into a parcel, with the stalk end on the inside.
Repeat for the rest of the cabbage leaves and filling and place the rolls in an oven proof dish.
Bake for 8-10 minutes, until the cabbage is slightly crispy. Enjoy!