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The Chinese restaurant favourite repurposed with a mushroom filling

Hoisin sauce marked many a childhood Chinese restaurant trip. Until, one day at the school gates, Mum accosted Mrs Pang, an excellent cook and the mother of a schoolfriend, and asked how she could make it at home. Mrs Pang introduced Mum to a tinned sauce available at our local Asian supermarket, and there began at home what is known as ‘The Time of Hoisin’, where we ate the stuff on or with everything, including mushrooms.

Although you can still buy the tinned sauce, it is very sweet, and besides, it’s much more satisfying to whip up this approximation in a matter of minutes.

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