¼ cup soybean paste (or hoisin sauce)
1 tablespoon chili sauce
2 shallots (thinly sliced)
1 tablespoon vinegar
2 tablespoons pestled roasted peanuts
2 tablespoons cooking oil
2 teaspoons sugar
1 teaspoon cornstarch

Add cooking oil to a skillet wok, add shallots to brown. Add hoisin sauce, stir well.

Add ½ cup of water and vinegar. Boil and season with sugar (optional). If the soy sauce is still watery, add cornstarch mixed with a little water. Stir well and boil again.

When serving, add roasted peanuts and chilli sauce (optional)