The first thought I had seeing this recipe was: Fire. Extinguisher.

But it does look good.

UC Davis Grad, Yes, some of us like it hot.

Sounds like a good recipe for busy weeknights and I think I'll try making a 2nd batch without the Sriracha for folks who don't like as much heat.

A tip I read about carmelizing onions says to add a pinch of salt to season the onions and speed up the process, then add water or broth later to deglaze.

If you don't like it so spicy, you can increase the quantity of the hoisin and/or ketchup and eliminate the sriracha/hot chili. Or you could use something else in the place of the sriracha, like citrus juice, Worcestershire, bottled BBQ sauce, whatever.

The exact breakdown doesn't really matter, the point is to have a quantity of sweetish sauce sufficient enough to glaze the ingredients. As a home cook, it's up to the individual to formulate something palatable for the people who are going to eat it.

Adding salt while caramelizing onions doesn't really speed up the process. Some people do sprinkle a little sugar to augment the quantity of naturally-present sugar in the onions.

Funny, people are worried about the heat, but I was thinking "Only 1.5 tsp of Sriracha?" I'll probably up the amount ;)

You've misspelled hoisin in the title, and in the third paragraph, but you've spelled it correctly in the ingredients list and in the recipe instructions.

Thank you Marjorie. Fixed! I love my editors :)

I finally tried this recipe last night with my family and found it relatively easy to make on a weeknight. I made a second batch without the sauce for those who can't handle a lot of spice.

Even with 2 tsp of Sriracha, those of us who do like the heat were adding more at the table, but the mixture of Sriracha, hoisin and ketchup is very flavorful. We'll be keeping this one for future use and will share it with other family members!

Thanks NW Resident for the feedback. It's a great recipe for veggies, meats, tofu, anything really. Mangia!