My mother always taught me that of all the Chinese sauces, hoisin sauce is the boss. Why? Because of its versatility—it’s used as a barbecue glaze, added to stir-fries, served as a dipping sauce and used in marinades. You can easily buy hoisin sauce at grocery stores, but I like to make it from scratch on Sunday afternoons when my kids are at soccer practice. Hoisin sauce is typically made with soybean paste, but I use peanut butter in this recipe for the sake of convenience.