Twice Cooked Noodles With Stir Fried Pork In Hoisin Sauce Recipes

HOISIN PORK STIR FRY

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.

STIR-FRIED PORK IN HOISIN SAUCE

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.

TWICE COOKED NOODLES WITH HOISIN PORK

Steps:

• Rinse and drain cooked noodles; transfer to large bowl and mix in soy sauce and sesame oil. (May be prepared up to two hours ahead. Let stand at room temperature.) Heat heavy large skillet over high heat; add five tablespoons peanut oil, and swirl pan to coat. Add noodles to skillet; using metal spatula, press noodles to 1-inch-thick pancake. Reduce heat to medium-high; cook until bottom of pancake is brown, about 15 minutes. Use tongs to lift pancake off pan. Add remaining two tablespoons peanut oil to skillet. Turn pancake over and slide back into skillet. Cook until brown on bottom, about six minutes. Using tongs, transfer noodle pancake to platter. Top with Stir-Fried Pork in Hoisin Sauce, garnish with julienned green onions. Divide in half and serve. For sauce, stir together first five ingredients until well blended. Stir pork (cut in 1 1/2 x 1/2 x 1/4-inch strips) and next six ingredients together until blended. Heat 1 1/2 tablespoons peanut oil in heavy large skillet. Add sauce and bring to simmer. Add pork; stir-fry three minutes. Add two tablespoons water and onions; stir-fry until pork is cooked through, adding more water by tablespoons to thin sauce if desired, about one minute.

HOISIN NOODLE STIR-FRY

Steps:

• Combine all the marinade ingredients and the chicken in a dish and mix well.
• Cover and refrigerate for several hours or overnight.
• Drain the chicken from the marinade, reserve marinade.
• Add the noodles to a pan of boiling water and simmer, uncovered for 3 minutes; drain.
• Heat the oil in a wok or large pan, add the chicken in batches and cook, stirring, until the chicken is browned and tender; remove from the wok.
• Reheat the wok, add the onions and garlic and cook, stirring, until the onion is soft.
• Add the bok choy and bell peppers and cook, stirring, until the bok choy is wilted.
• Add the noodles, toss well and then transfer to serving plates.
• Blend the reserved marinade with the cornstarch and water.
• Add to the wok and cook, stirring, until the mixture boils and thickens.
• Return the chicken to the wok and stir-fry until heated through.
• Spoon onto the bok choy mixture on the serving plates.
• This recipe can be prepared a day ahead.