Ingredients
- 120 g fermented soybean paste
- 80 ml maple syrup
- 60 ml soy sauce
- 45 ml rice vinegar
- 2 tbsp toasted sesame oil
- 2 garlic cloves, grated
- 1 tsp grated fresh ginger
- 1/2 tsp Chinese five-spice
- 60 ml water
Method
- Whisk the soybean paste, maple syrup, soy sauce and vinegar until smooth.
- Add sesame oil, garlic, ginger, five-spice and water.
- Simmer gently for 8–10 minutes, stirring, until glossy and pourable.
- Cool before using as a dipping sauce, stir-fry sauce or glaze.
Conversion and rationale
Original sweetener (classic version): 80 g sugar
Conversion used: Replace 80 g sugar with 80 ml maple syrup; reduce the added water from 100 ml to 60 ml to preserve the traditional thickness.
Why Quebec maple syrup: Maple harmonizes with fermented soybean paste and five-spice while adding gentle woodsy sweetness. The substitution favors a regional Québec product without changing the sauce's savory identity.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →