SPICY HOISIN DIPPING SAUCE
Jazz up a store-bought Chinese condiment with vinegar and chili sauce to create a tart and spicy sauce fit for dipping. (Try it with our Summer Rolls.)
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- In a small bowl, whisk together hoisin sauce, chili sauce, vinegar, and water until smooth.
SPICY HOISIN GLAZED EGGPLANT
Steps:
- Heat the oil in a small saucepan over medium heat. Add the ginger, garlic and red chili flakes and cook until soft, 3 to 4 minutes. Remove from the heat and whisk in the hoisin, vinegar and soy sauce until combined and then strain, reserving the sauce.
- Heat grill to high.
- Brush eggplant slices on both sides with the oil and season with salt and pepper. Place the slices on the grill and grill until golden brown and slighty charred, 4 to 5 minutes. Brush with some of the glaze, turn over and continue grilling just until cooked through, brushing with more of the glaze, 3 to 4 minutes longer. Remove from the grill and brush with the remaining glaze. Transfer to a platter and sprinkle with the cilantro.
SPICY HOISIN-GARLIC SAUCE
Steps:
- Rinse the chicken livers and trim away any visible membrane. In an electric mini-chopper, combine the liver and the 2 tablespoons water and process until smooth. (Or, mince the livers by hand, flipping them over occasionally with the knife blade to ensure that you are reducing them to a shapeless mass. Use the knife blade to transfer the minced livers to a small bowl and combine with the 2 tablespoons water.)
- In a small saucepan, combine the oil, garlic, and chile flakes over medium-low heat. When the oil is sizzling and pale yellow, add the tomato paste, breaking it up with a whisk or fork. When the oil is a bright yellow-orange, immediately pour in the 1 cup water to stop the cooking. Increase the heat to medium and whisk in the liver mixture. Discard the larger liver pieces that eventually cling to the whisk. As the sauce cooks and changes color, the liver will appear as brown bits.
- When the sauce begins to boil, whisk in 6 tablespoons hoisin sauce. Let the sauce cook for 1 minute and taste, adding more hoisin sauce, if necessary. The amount you use depends on the brand and your own taste. Aim for a sweet, tangy, spicy balance. For extra depth, add the fish sauce. Bring the sauce to a simmer, whisk in the cornstarch mixture, and then cook for about 30 seconds, or until thickened. Remove from the heat and let cool, uncovered, to concentrate the fl avors and thicken further. (The sauce may be prepared ahead and refrigerated for up to 1 day or frozen for up to 1 month. Return to room temperature or warm slightly before serving.)
- Transfer the sauce to a bowl and sprinkle the peanuts and sesame seeds on top. Put the sauce on the table so that diners can serve themselves. (Or, divide the sauce among individual dipping sauce bowls and then sprinkle with peanuts and sesame seeds before serving.)
SWEET AND SPICY HOISIN MEATBALLS
For big parties, I make glazed hoisin meatballs and deliver them in a slow cooker. That way they're spicy, sweet and ready to eat. -Gail Borczyk, Boca Raton, Florida
Provided by Taste of Home
Time 2h25m
Yield about 4-1/2 dozen.
Number Of Ingredients 24
Steps:
- In a large bowl, combine the first 8 ingredients; stir in bread crumbs. Add pork; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Arrange meatballs into single layers on greased stacked wire racks in a large multi-cooker. Close air-frying lid. Press air-fry function; select custom setting. Press timer; set to 10 minutes. Start. Cook in batches until lightly browned., Meanwhile, in a small bowl, mix sauce ingredients. Remove stacked wire racks. Return all meatballs to pot. Pour sauce over browned meatballs. Cover with glass lid. Press slow-cook function, select pork setting. Press timer; set to 2 hours. Start. , Transfer to serving platter and, if desired, sprinkle with green onions and sesame seeds.
Nutrition Facts : Calories 62 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 241mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 4g protein.
SPICY HOISIN GRILLED BROCCOLI
Broccoli is tossed in a flavorful sauce with sesame oil, chili oil, hoisin sauce, spices, and grilled in a nonstick grilling skillet. A little char with the sticky spicy sauce is a great change from the normal grilled side dishes.
Provided by Chef Mo
Categories Side Dish Vegetables Broccoli
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Toss broccoli, sesame oil, hoisin sauce, soy sauce, chili oil, garlic powder, and crushed red pepper together in a bowl. Make sure broccoli is well coated.
- Add broccoli to a grilling skillet and cook, turning as needed, until lightly browned and fork-tender, about 15 minutes.
Nutrition Facts : Calories 212.2 calories, Carbohydrate 13.2 g, Cholesterol 0.2 mg, Fat 17.2 g, Fiber 3.8 g, Protein 4.4 g, SaturatedFat 2.4 g, Sodium 398.5 mg, Sugar 4.7 g
SPICY BOK CHOY IN GARLIC SAUCE
Bok Choy is one of my favorite vegetables. It has its own spiciness that is complimented by the sweetness of the sauce in this recipe. I like to serve this with grilled shrimp and steamed rice. For variety, I sometimes add a small amount of lemon zest just before serving.
Provided by Spyce
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
- In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.
- Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.
Nutrition Facts : Calories 93.3 calories, Carbohydrate 6.9 g, Fat 7.1 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 235.6 mg, Sugar 4.7 g
SPICY HOISIN CHICKEN
Make and share this Spicy Hoisin Chicken recipe from Food.com.
Provided by chia2160
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven to 500.
- mix all ingredients, except chicken and coat chicken all over.
- arrange skin side up in a pan lined with foil.
- roast until chicken is cooked through and glaze is brown, about 20-30 minutes.
GRILLED STEAKS WITH SWEET-SPICY HOISIN SAUCE
Recipe by Wolfgang Puck, "Wolfgang Puck's Home Cooking" originally appeared in August, 2007 EatingWell Magazine. These steaks make a better match for a fruity red a Zinfandel than a more structured Cabernet.
Provided by Manami
Categories Steak
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Light a grill.
- In a medium saucepan, heat the 1/4 cup of oil.
- Add the shallots, garlic, ginger, crushed red pepper and cilantro and cook over moderate heat, stirring occasionally, until softened, about 7 minutes.
- Add the hoisin, soy sauce and chicken stock, raise the heat to moderately high and boil until thickened, about 5 minutes.
- Stir in the honey.
- Remove from the heat and stir in the butter until blended; keep warm.
- Generously rub the steaks and onions with oil and season with salt and pepper.
- Grill the steaks over high heat for 4 minutes per side, or until nicely browned and medium-rare.
- Transfer the steaks to a carving board and let rest for 5 minutes.
- Grill the onions for 4 minutes per side, or until charred.
- Transfer the onions to a platter.
- Thickly slice the steaks and arrange on the platter.
- Serve with the steak sauce, baked potatoes with choice of toppings and haricots verts.
Nutrition Facts : Calories 804, Fat 58.9, SaturatedFat 22.1, Cholesterol 170.5, Sodium 885.4, Carbohydrate 23.2, Fiber 1.3, Sugar 15.2, Protein 44
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