HOISIN PORK STIR FRY
A sweet and mildly spicy stir fry dish that is easy on the waistline! Can also be made with chicken! Goes great with jasmine rice. I mix and match veggies to whatever I have or whatever I feel like.
Provided by vchooch13
Categories World Cuisine Recipes Asian Chinese
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Mix the sliced pork, 1 tablespoon hoisin sauce, and 1 tablespoon cornstarch together in a bowl. Set aside. Combine the remaining 2 tablespoons hoisin sauce, chicken broth, and 1 tablespoon cornstarch with rice vinegar, sugar, and cayenne pepper in small bowl. Set aside.
- Heat the sesame oil in a skillet over medium-high heat. Stir in the pork; cook and stir until the pork begins to brown, about 5 minutes. Add the garlic and ginger; cook and stir until fragrant. Mix in the carrot, bell pepper, and water chestnuts, cooking until the carrots are tender. Stir in the reserved hoisin sauce mixture and continue cooking and stirring until the flavors are combined, about 3 minutes.
Nutrition Facts : Calories 235.4 calories, Carbohydrate 17.5 g, Cholesterol 39.3 mg, Fat 11.4 g, Fiber 1.9 g, Protein 15.6 g, SaturatedFat 3.2 g, Sodium 295.2 mg, Sugar 8.3 g
STIR-FRIED PORK IN HOISIN SAUCE
This simple and tasty stir-fry is from the Wild Ginger Restaurant in Seattle. We like to serve this over cooked soba noodles with some stir-fried vegetables on the side.
Provided by lazyme
Categories Pork
Time 25m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- For Sauce:.
- Stir all ingredients in a medium bowl until well blended.
- For Pork:.
- Stir pork and next 6 ingredients in small bowl until blended.
- Heat 1 1/2 tablespoons peanut oil in heavy large skillet.
- Add sauce; bring to simmer.
- Add pork; stir-fry 3 minutes.
- Add 2 tablespoons water and onions.
- Stir-fry until pork is cooked through, adding more water by tablespoonfuls to thin sauce if desired, about 1 minute.
Nutrition Facts : Calories 537.4, Fat 18.9, SaturatedFat 4.3, Cholesterol 123.8, Sodium 3009.6, Carbohydrate 37, Fiber 2.4, Sugar 20, Protein 46.1
SPICY HOISIN PORK STIR-FRY
This pork is marinated and stir-fried in a sweet and spicy hoisin sauce for a quick and easy dinner.
Provided by Rhonda Parkinson
Categories Entree Main Course
Time 27m
Yield 4
Number Of Ingredients 15
Steps:
- Gather the ingredients.
- Cut the pork into 1/2-inch cubes.
- Add the marinade ingredients and marinate the pork for 20 minutes.
- In a small bowl, mix together the hoisin sauce, soy sauce, and water. Set aside.
- Heat the wok over medium-high to high heat. Add 2 tablespoons oil to the heated wok. When the oil is ready, add the pork. Stir-fry until it changes color and is nearly cooked through. Remove from the wok.
- Heat 1 1/2 tablespoons oil in the wok. Add the ginger and stir-fry until aromatic (about 30 seconds).
- Add the snow peas. Stir-fry for 1 minute.
- Season with salt, sugar, or soy sauce if desired, and stir-fry for 1 more minute.
- Push the snow peas up to the sides of the wok. Add the sauce in the middle. Heat briefly, then mix in with the snow peas.
- Add the pork back into the wok. Stir in the chile paste if using. Cook for another 30 seconds and serve hot.
Nutrition Facts : Calories 371 kcal, Carbohydrate 11 g, Cholesterol 75 mg, Fiber 2 g, Protein 25 g, SaturatedFat 5 g, Sodium 362 mg, Sugar 4 g, Fat 25 g, ServingSize Serves 4, UnsaturatedFat 0 g
STICKY HOISIN PORK STEAKS
Served with a fresh, crunchy slaw and a sweet glaze that soaks into the rice, this simple, lip-smacking pork dish for six will keep everyone happy
Provided by Katy Gilhooly
Categories Dinner, Main course
Time 35m
Number Of Ingredients 12
Steps:
- Put a large pan of water on to boil. Pour 75g hoisin sauce into a shallow dish, add the pork and turn to coat. Cover and leave to sit at room temperature. Meanwhile, make the slaw. In a large bowl, mix the vinegar with the soy. Add the cabbage, carrot and cucumber, and toss together.
- Tip the rice into the pan of boiling water and cook following pack instructions. Heat the oil in a non-stick frying pan large enough to fit the steaks. Cook over a medium-high heat for 2-3 mins on each side until cooked through and slightly charred. Lift the steaks out of the pan onto a warm plate and cover with foil. If the cooking juices have burnt, wipe the pan out first, otherwise add the remaining hoisin straight to the frying pan with 1 tbsp soy sauce and 100ml water and bubble gently.
- Drain the rice, divide between six plates and put the steaks on top. Spoon the extra hoisin sauce over the steaks so it soaks into the rice below, then scatter over the spring onions. Tear the mint leaves and stir them into the slaw, then serve alongside the steaks.
Nutrition Facts : Calories 666 calories, Fat 26 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 2 milligram of sodium
HONEY HOISIN PORK CHOPS
Very quick, easy pork chop recipe!
Provided by Denise
Categories World Cuisine Recipes Asian
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk together the oyster sauce, Dijon mustard, hoisin sauce, ginger, honey, and soy sauce in a bowl until combined; stir in the green onions. Spread about 1/4 of the mixture into the bottom of a 9x13-inch baking dish. Arrange the pork chops over the sauce in a single layer, and pour the remaining sauce over the chops, covering them completely.
- Bake in the preheated oven until the chops are no longer pink at the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Baste once or twice while baking.
- Drain the liquid in the baking dish into a saucepan. Turn on the oven's broiler, and place the chops underneath the broiler until caramelized and brown, 1 to 2 minutes.
- Whisk the cornstarch with water in a small bowl, and whisk the mixture into the pan juices. Set the saucepan over medium heat, and bring the sauce to a simmer, whisking constantly until thickened, 1 to 2 minutes. Season to taste with salt and black pepper. Serve sauce with chops.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 15.6 g, Cholesterol 36.2 mg, Fat 4.6 g, Fiber 1.7 g, Protein 15.8 g, SaturatedFat 1.6 g, Sodium 491.2 mg, Sugar 9.5 g
HOISIN-GLAZED PORK CHOPS
Why make your own hoisin? Because the addictively sweet-salty condiment will wake up just about everything you're making this week.
Provided by Claire Saffitz
Categories Bon Appétit Pork Pork Chop Soy Sauce Dinner
Number Of Ingredients 9
Steps:
- Heat oil in a medium saucepan over medium. Cook garlic, stirring often, until golden brown, about 2 minutes. Add soy sauce, honey, vinegar, tahini, and Sriracha and whisk until smooth. Cook, whisking occasionally, until mixture is thick and smooth, about 5 minutes. Season hoisin sauce with salt and pepper; let cool.
- Season pork chops all over with salt and pepper. Place in a large resealable plastic bag and add half of hoisin sauce (reserve remaining sauce). Seal bag, pressing out air, and turn to coat pork. Chill at least 30 minutes. Set remaining sauce aside.
- Preheat a large skillet, preferably cast iron, or grill pan over medium. Remove pork from bag, shaking off excess marinade. Cook pork chops until bottom side is golden brown, about 1 minute. Turn and cook on other side about 1 minute, then turn again. Continue to cook, turning about every minute, until chops are deep golden brown and charred in spots and an instant-read thermometer inserted into the thickest part registers 135°F, 15-18 minutes (cooking time will depend on thickness of chops). Transfer to a cutting board and let rest at least 10 minutes (pork will come to 145°F as it sits). Serve with reserved hoisin sauce spooned over.
- Do Ahead
- Hoisin sauce can be made 4 days ahead; cover and chill. Thin with water if needed before using. Pork can be marinated 1 day ahead; keep chilled.
HOISIN PORK WITH GARLIC & GINGER GREENS
Marinate lean loin steaks with Chinese sauce then serve with plenty of bok choi cabbage for a healthy supper
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 10
Steps:
- Put the pork, hoisin and soy sauce in a bowl and allow to stand for 10 mins. Heat the grill to high, shake off any excess sauce, then lay the pork on a tray. Grill for 5 mins, turning halfway, until cooked through. Remove and leave to rest in a warm place for 5 mins.
- Meanwhile, put the broccoli in a microwave-safe bowl with 4 tbsp water, cover with cling film, then microwave on High for 3 mins. Heat the oil in a wok, add the garlic and ginger, and stir-fry for 1 min. Add the spring onions and bok choi, then stir-fry for a further 2 mins. Tip in the broccoli with a dash of soy sauce and stir-fry for 1-2 mins more until the veg is warmed through. Serve the pork with the greens, a drizzle of any resting pork juices and rice or noodles, if you like.
Nutrition Facts : Calories 420 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium
PORK SLICES IN HOISIN SAUCE
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Slice the pork tenderloin into 1/4-inch-thick pieces. In a bowl, combine the marinade ingredients: the dark soy sauce, sherry, and cornstarch. Add the pork and mix; let stand for at least 10 minutes.
- In a carbon-steel wok, heat the vegetable oil over high heat until just smoking. Add the scallions and ginger, and stir-fry until aromatic, about 30 seconds. Add the pork, reserving any remaining marinade, and stir-fry for about 5 minutes, until the pork is just done.
- Add the green and red peppers, and stir-fry for another minute. Add the hoisin sauce, sherry, salt, and black pepper, and combine. Add 2 tablespoons of water to the marinade remaining in the bowl and add to the wok. Toss to blend well.
- Remove from the heat, drizzle with the sesame oil, and serve immediately.
HOISIN-GLAZED PORK BOWL WITH VEGETABLES
Inspired by Chinese char siu pork, this weeknight recipe uses an easy cooking method that yields a tasty sauce with a subtle sweetness. The tangy hoisin marinade for the pork can do its job in just 24 seconds or 24 hours. It coats the tenderloin as it cooks, leaving behind caramelized bits in the bottom of pan, which then get deglazed to create a dressing that flavors the rice. As for the garnishes, use as many crisp-tender vegetables as you like, and change them up as you please. Sugar snap peas would be good here, as would shredded napa cabbage, or just about anything fresh and crunchy.
Provided by Susan Spungen
Categories dinner, grains and rice, meat, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, combine hoisin, ketchup, honey, ginger, Sriracha, garlic and five-spice powder.
- Season pork with 3/4 teaspoon salt and 1/2 teaspoon pepper, then add to the marinade. Toss to evenly coat, cover, and set aside. You can let the pork marinate, covered and refrigerated for up to 24 hours, or you can cook it right away.
- Heat oven to 375 degrees. Heat oil in a large (12-inch) nonstick, oven-proof skillet over medium-high. Remove pork from marinade, letting excess drip back into the bowl. (Reserve marinade.) Sear pork for 2 to 3 minutes on the first side and about 2 minutes on the other, until nicely browned and caramelized.
- Remove from heat and pour remaining marinade over the pork, turning to coat evenly. Transfer pan to the oven and cook, turning in the sauce occasionally, for 10 to 20 minutes, or until an instant-read thermometer reads 145 degrees. (The smallest piece of pork, from the thin end of the tenderloin will be done first, so begin checking temperature at 10 minutes and remove pieces from the oven as they are done.)
- Meanwhile, prepare the vegetables: Use a peeler to shave the carrots lengthwise into strips. Slice the radishes paper-thin using a mandoline. Thinly slice the scallions on an angle.
- Transfer pork to a plate and set aside to rest. Add rice wine vinegar and 2 tablespoons of water to the skillet and cook over medium-high, stirring constantly until you have a smooth sauce, adding more water if needed. It should be the consistency of heavy cream. Transfer to a small bowl, stirring in any juices that accumulated from the plate with the pork.
- Distribute rice among 4 bowls. Thinly slice the pork and divide among the bowls. Drizzle the sauce over the pork and rice and garnish each bowl with the carrots, radishes, scallions, snow peas and pickled ginger, if using. Serve immediately.
PAN SAUTEED PORK CHOPS WITH GARLIC-HOISIN SAUCE
From America's Test Kitchens. It is explained as a sauce prepared in the same pan you've cooked the chops in and you scrape the browned bits into the sauce...sounds good. Please note: a reviewer didn't like these and that's fine; we are all different and like different things. The recipe is from America's Test Kitchen though. Here it is again from another person on an unrelated site http://cookbookjunkie.blogspot.com/2007/07/more-garlic-garlic-hoisin-sauce.html I felt I had to defend myself since the poster said I was lying!
Provided by Oolala
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season chops with salt and pepper and heat the oil in a saute pan.
- Once the oil is hot, saute the chops until done.
- Remove chops to a platter.
- Now for the sauce, to the same pan, add oil and garlic and cook on medium heat until fragrant; about 30 seconds.
- Stir in the broth, hoisin, vinegar, red pepper flakes and any accumulated juices from the pork platter, scrapping any browned bits and simmer until thickened, about 7 minutes.
- Spoon sauce over chops before serving.
HOISIN-GLAZED PORK
"This recipe was a give away for a cook book advertisement," writes Marguerite Shaeffer of Sewell, New Jersey. "I kept the recipe, adjusting it somewhat to fit our tastes. This is one of my very favorite recipes; fast, easy and absolutely delicious."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients. Place pork in a shallow 1-qt. baking dish coated with cooking spray; pour sauce over pork. , Bake, uncovered, at 400° for 15-20 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 265 calories, Fat 8g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 789mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
BAKED PORK RIBS WITH HOISIN BARBECUE SAUCE
Categories Pork Bake Marinate Quick & Easy Dinner Pork Rib Summer Bon Appétit Dairy Free Peanut Free Tree Nut Free
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Place ribs in large roasting pan. Pierce meat with fork. Sprinkle with Chinese five-spice powder and onion powder; rub mixture into meat.
- Whisk remaining ingredients in small bowl to blend. Pour sauce over ribs, turning to coat. Turn ribs meat side down; cover pan with aluminum foil and refrigerate overnight.
- Preheat oven to 400°F. Bake ribs, covered, until just tender, about 30 minutes. Uncover and turn ribs meat side up; bake until ribs are cooked through, basting occasionally, about 35 minutes. Cut meat between bones to separate ribs and serve.
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5/5 (1)Category Main DishCuisine AsianTotal Time 25 mins
- Trim excess fat and silverskin from tenderloin. Cut into 1-inch pieces, pat with paper towels, rub with some sesame oil, and season with salt and freshly ground black pepper.
- Place a medium skillet over medium high heat, add 1 tablespoon sesame oil. When oil shimmers, add pork and cook until browned, about 2 to 3 minutes per side.
- Remove pork to a plate, return skillet to stove, and add garlic. When garlic is fragrant, add sherry and hoisin, stir to combine, and cook until sauce is reduced slightly and sherry smell is cooked off, about 4 minutes. Return pork to pot, turn to coat in sauce, season with salt and freshly ground black pepper. Sprinkle with sesame seeds and green onions, if using, and serve over rice.
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