Hoisin sauce Puns

I’ve been sugar free since the beginning of this year (soon coming up to 4 months!). I gave up sugar to rebalance my hormones, so for me staying away from insulin spikes has been the most crucial element of this process. As a result, I still eat fruit. I also allow myself to eat things that have less than a few grams of sugar, e.g. a small square of dark chocolate, bread, and very limited amounts (eg a tablespoon) of sauces like ketchup or BBQ. On Sunday, I ordered a bowl of pho. I had a bottle of hoisin sauce in the house. I know it’s very sweet but I wasn’t thinking too much about its sugar content since I normally eyeball only around a tablespoon into the bowl. This time I wasn’t watching as closely and went overboard. I know I got more in but I was guessing at most 2 tablespoons (which is still 18g of sugar and definitely more than my limit, but I wasn’t aware at the time). Shortly after I finished eating, I felt absolutely terrible and sluggish. Went to bed early. Woke up Monday with a terrible headache and brain fog to boot. I figured a bit of food, water, and green tea would make me right as rain, so I pushed myself to start work. By lunch time the pain had only gotten worse, so I took an extra-strength Advil and drank a lot of water. This strategy has virtually always resolved my headaches in the past, the sole exception being the first time I went sugar free in 2019 and had withdrawal symptoms. After I popped the pill, I took a nap during my lunch break. When I woke up, the headache was ten times worse and I couldn’t stand the sunlight coming in from my windows. I immediately called in sick for the rest of the day and basically slept all afternoon, evening and night! I was mostly back to normal by Tuesday but I couldn’t believe I could be wiped out so easily BY HOISIN SAUCE. I thought I’d added two tablespoons at most but it was probably closer to three, 27 grams of sugar, which is... a LOT for me. Much more than what my body can now handle. A truly awful experience, but it has made me commit even more to staying sugar free. I barely think about it anymore, and when I see photos of sweets I actually feel ill. I’ve come up with some very extravagant and delicious replacement snacks and feel like I’m cultivating a deeper appreciation for food. But I still feel like there’s a bit of a learning curve for random things like hoisin sauce and understanding my limits. I will have to be more careful with my pho next time!!!

please forgive my rambling, i'm rather giddy.

I have so many allergies that I can't use store made sauces anymore. So through another allergy redditer, I found the the website The daring Gourmet. I found recipes for Hoisin sauce, and Teriyaki sauce.

Today I made the Hoisin sauce, and I have to say, it tastes pretty damn amazing! I accidentally added too much of one ingredient (the Peanut butter) so I kinda panicked and added splashes of a few other ingredients to try and fix it, and it worked!

My husband tried a bit of commercial hoisin, and the homemade one, and he says that there's not that much difference! I was never good at cooking before, so this is huge for me!

Got any good google/alexa ingredient fails like this?

It struggles with any non traditional English ingredient so half the time I can’t even tell what it meant.

Hi all. I had a cookbook about 15 years ago that was for Chinese dishes. The book itself was around 10 years old, hardback, relatively thin and had a brown cover. I’ve never been able to find it, but I used to make this dish all the time, and I want to make it again as it’s so tasty!

It used minced/ground beef and the sauce was either hoisin or something similar to it. It was served over rice. It might have included butter in the recipe. The cookbook was split into regional recipes and this one I think came from somewhere in the north of China.

I know I’m missing something from the recipe which is why I’m not just randomly making mince with hoisin and rice. Can anyone help?