I have made a few recipes from a book of supposedly Chinese foods for years. We picked it up for $1 at a tent sale. My sons grew up having these foisted on them when their father got adventurous. Yet I always wondered why I never saw Lion's Head Meatballs, Abalone Stir-Fry, or Ginger Crab on restaurant menus. The wording of recipes and description of ingredients also seemed just a touch strange. "Corn flour," I learned after several failures, meant "corn starch." There is no Beef Teriyaki, no General Gau's, no Crab Rangoon.
Thirty years later, I looked at the introductory pages. It's from Australia. Makes sense. Plenty of Chinese in Australia. Of course it would take a different route there.
BTW, the hoisin-peanut paste is a common item and I like it, with or without added spiciness. I have found it doesn't work with chicken, fish, or beef - only pork. If you have a recipe using this sauce with something else, let me know. Love the stuff.