The thick and sticky sauce is used widely throughout Chinese cooking as a marinade, stir-fry sauce or as a condiment. It is usually a mixture of soya beans, vinegar, sugar, garlic, chillies and various spices, and its sweet nature lends itself as the perfect foil to rich meats like beef and duck. Take a look at our Chinese recipes here
What to See
Wagamama Sticky Hoisin Stirfry and Marinade Sauce
This sharp and sweet sauce contains mustard and garlic perfect smothered over barbecued ribs.
Lee Kum Kee Hoi Sin Sauce
This is an authentic Chinese sauce that’s a great store cupboard keeper and goes great with shredded duck in pancakes.
Waitrose plum and hoisin stir fry sauce
Fresh ginger, garlic and plum characterise this little sachet of sauce that’ll pep-up any midweek stir fry.