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Ingredients
- Substitute #1:
- Garlic, 2 cloves (minced)
- Canned dark red kidney beans, 3/4 cup
- Molasses, 3 tablespoons
- Teriyaki sauce, 3 tablespoons
- Red wine vinegar, 2 tablespoons
- Chinese five spice powder, 2 teaspoons
- Substitute #2:
- Garlic, 2 cloves (crushed)
- Water, 2 cups
- Pitted prunes, 3/4 cup
- Dry sherry, 1 1/2 tablespoons
- Soy sauce, 2 tablespoons
- Substitute #3:
- Red chili peppers, 2 (chopped)
- Onion, 1 (small, chopped fine)
- Plums, 3 cans
- Apricot, 2 cans
- Peaches, 1 can
- Sugar, 1/2 cup
- Red wine vinegar, 1/2 cup
- Water, 1/2 cup
- Black pepper, 2 tablespoons (freshly ground)
- Substitute #4:
- Barbecue sauce, 3/4 cup
- Molasses, 3 tablespoons
- Soy sauce, 1 tablespoon
- Chinese five spice powder, 1/2 tablespoon
- Substitute #5:
- Soy sauce, 4 tablespoons
- Peanut butter, 2 tablespoons (creamy)
- Brown sugar, 1/2 tablespoon
- Honey, 1/2 tablespoon
- Sesame oil, 2 teaspoons
- Hot pepper sauce, 2 teaspoons
- White vinegar, 2 teaspoons
- Black pepper, 1/8 teaspoon (freshly ground)
- Garlic powder, 1/8 teaspoon
- Substitute #6:
- Garlic, 2 cloves
- Water, 1 1/4 cups
- Raisins, 1 cup
- Sesame oil, 1 tablespoon
- Miso paste, 1 teaspoon
- Mustard paste, 1 teaspoon
- Red pepper, 1/2 teaspoon (crushed)
- Substitute #7:
- Garlic, 2 cloves (grated)
- Ginger, 1 inch (grated)
- Plum jam, 2 tablespoons
- Teriaki sauce, 1 tablespoon
- Red pepper, 1/2 teaspoon (crushed)
Details
Adapted from buzzle.com
Preparation
Step 1
Substitute #1
Drain the canned beans from its liquid and rinse it with water. Place all ingredients into your blender and blend to a purée. Pass the purée through a sieve into a small bowl. Passing the purée through a sieve will give it a finer, smoother texture. Store this purée in a glass jar with a lid.
Substitute #2
Simmer the pitted prunes in 2 cups of boiling water for 15 to 20 minutes till the prunes are soft and tender. Remove the prunes from water and let them cool down. When the boiled prunes are cool enough to touch, whisk them into a soft purée in a food processor. Add the soy sauce, crushed garlic and dry sherry and whisk again until you have a smooth paste with a thick consistency. You can also add chili flakes to this mixture to give the sauce a bit of a spicy kick.
Substitute #3
Drain the peaches, plums and apricots from their liquid and discard their seeds. Chop them into small pieces and place them in a small saucepan. Add water to the saucepan along with chopped red chili pepper, chopped onions, red wine vinegar, sugar and black pepper. Cover the saucepan with a lid and let this mixture simmer over low heat for an hour until the sugar is completely dissolved and the fruits have softened. Now remove the mixture from the flame and allow it to cool. Purée this mixture in a food processor or blender and store in clean jars. Refrigerate to store.
Substitute #4
Mix barbecue sauce, soy sauce, molasses and Chinese five spice powder together in a small bowl or a glass jar. Add a bit of water if the mixture is too thick.
Substitute #5
In a medium-sized bowl, mix the dark soy sauce, light soy sauce, sesame oil, garlic powder, peanut butter, chili sauce, honey and white pepper powder to form a smooth paste. Use as much as required and store the rest in a clean jar in the refrigerator.
Substitute #6
Soak the raisins in the water for an hour until they are soft. Blend the raisins with the sesame oil, miso paste, mustard paste, garlic and water until it is smooth.
Substitute #7
In a small bowl, mix together the plum jam and teriyaki sauce until they are well blended. Add the crushed red pepper, grated ginger and grated garlic to this mixture.
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