Homemade hoisin-style sauce

Surprising out of this staple, I turned to the web for recipes, and adapted to what I had in the house. Surprisingly, this turned out a lot like hoisin in flavor. This may not be the most useful recipe, since a couple of the items are rarer than hoisin, but Adopt Adapt and Improve!

The online recipes used honey or molasses and regular soy -- I saved a step there -- and peanut butter or black bean paste. The black vinegar was the second one in the cabinet (after coconut vinegar), so it was elected.

4 tbs thick sweet soy (kecap manis)
2 tbs Chinese Black Vinegar
1 tbs dark sesame oil
1/4-1/2 tsp garlic powder (not sure how much I used)
1 tbs smooth peanut butter
1/2 tsp chile paste
Mix together and let sit a while -- the flavors will improve over the first half-hour.

This made a great condiment for a Rachel Ray-quick "Asian Fajitas/Mu Hsu", serves 3
1 lb pork tenderloin
1 medium onion, sliced
1 medium red pepper, sliced
a dozen or so button mushrooms, cut in half or quarters
Herbs (basil, mint and/or cilantro) to make about a cup of loose leaves
Flour tortillas
Hoisin sauce (see recipe above)

1) Place a vegetable basket on the gas, charcoal or indoor grill and preheat on high, then prep vegetables and herbs.
2) Spray or toss veggies with oil and put on the basket, and the tenderloin across the grill
3) Using tongs, stir the veggies occasionally to prevent burning, and flip the loin over periodically. Cook to an internal temp of 170. The meat will probably take longer than the vegetables, even a nice thin tenderloin.
4) Remove from the heat and slice thinly.
5) Make a taco-like wrap out of pork, vegetables, herbs and sauce. Eat. Makes about 9 wraps.