Combine soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, ginger, habanero pepper, and garlic in a saucepan over medium high heat. Bring to a boil, then reduce heat to medium-low, and simmer 10 minutes, or until thick, stirring occasionally. Strain sauce to remove pepper and garlic. Refrigerate in a covered container until ready to use.
inely minced.
Add fish sauce until blended.
Cover and
Heat peanut oil in a wok or large frying pan over high heat. Saute ginger and garlic for 1 min, until fragrant.
Add choy sum, sugar snap peas, oyster sauce, hoisin sauce, soy sauce and chili. Stir-fry for 1-2 mins, until just tender.
Serve immediately with rice or noodles.
In a medium bowl, mix pork, soy sauce, honey, juice, and cornstarch.
Marinate for about an hour.
In a wok or large nonstick skillet, heat oil over medium heat.
Add pork and stir-fry over high heat for 3 minutes.
Add broccoli and scallions and stir-fry for about 2 minutes more.
Then stir in hoisin sauce and toss until meat and vegetables are coated with sauce and cooked through.
Serve hot with rice.
Heat oil in wok or skillet on high. Add garlic, ginger and green onions. Cook for 30 seconds.
Add broccoli and stir fry for about 2 minutes. Add water, soy sauce and hoisin sauce and bring to a boil. Cook, stirring for 3 - 4 minutes, until broccoli is glazed with sauce.
Cut steak into 1/8 inch thick slices. Arrange in a 11\" x 7\" glass baking dish.
In small bowl, combine cornstarch, soy sauce, water, wine, hoisin sauce and sugar.
Pour over beef strips. Stir and toss to coat meat evenly; set aside.
Heat oil in wok over high heat. Add onion and mushroom. Stir-fry until onion is soft and mushrooms are tender but slightly firm, 1-2 minutes.
Add beef mixture, stir-fry 2 minutes.
All done. Yum!
This is very good served with long beans and rice.
Heat oil in a large skillet on medium-high heat. Cook chicken 3-4 mins each side until cooked through.
Meanwhile, place sugar, vinegar and 1/4 cup water in small saucepan on low heat. Stir until sugar dissolves. Stir in hoisin sauce and garlic; bring to a boil.
Slice chicken. Top with sauce and sprinkle with onions. Serve with steamed jasmine rice.
Combine all sauce ingredients in a saucepan.
Bring to a boil then reduce the heat and simmer for about 5 minutes, stirring often.
Sauce can be made several days ahead of time and refrigerated.
If it is too thick, just add a little water when heating it before serving.
Season the salmon filets with salt and pepper.
Grill until done to your liking.
Top each grilled salmon filet with warm Peanut Hoisin Sauce and sprinkle with chopped scallions, just before serving.
ugar, and 2 Tbsp soy sauce in a large bowl and
Combine hoisin sauce, vinegar, water, sugar, ginger and
Cut chicken into 1/2-inch strips and then 1/2-inch squares. Place in bowl with cornstarch and toss.
Pour in sherry, soy and toss.
Heat wok; pour in 1 tablespoon oil and stir-fry peppers, water chestnuts, mushrooms and salt for 2 to 3 minutes.
Remove, set aside and add remaining 3 tablespoons oil and stir-fry chicken.
Add hoisin sauce and stir well with chicken.
Add vegetables back in and cook 1 minute.
Add nuts and stir to heat through.
Serve hot.
Heat oil in a wok over medium/high heat. Add chicken and stir-fry for 2-3 minutes, or until browned and cooked through. Remove from wok and set aside.
Add garlic and chilli to the wok with the frozen broccoli. Stir-fry 4-5 minutes or until broccoli has softened.
Return chicken, add hoisin sauce, toss to coat and heat through. Serve with rice.
Remove shells from shrimp. De-vein and rinse. Pat dry on paper towels. Mix water, cornstarch, soy sauce and hoisin sauce in a small bowl. Set aside. Heat oil in wok; add ginger and garlic. Add shrimp and stir fry until they change to a pink color (about 5 minutes). Add scallions and stir fry for 1 minute; add sauce mixture and cook for 2 minutes.
p as part of the sauce in step 5.
If
n the skillet, combine the hoisin sauce, soy sauce, honey, vinegar, garlic, pepper
mixing bowl, combine soy sauce, sherry and cornstarch. Add the
Toss together pork, sherry, soy sauce, cornstarch, salt and pepper in large bowl. Set aside.
Heat sesame oil in wok over high heat.
When drop of water sizzles in the oil, add broccoli and bell peper. Stir fry 2 minute.
Add pork, stir fry until browned, about 3 minute.
Add ginger, stir fry 1 minute.
Add orange juice, hoisin sauce, and honey. Stir fry until pork is cooked through and sauce thickens.
Serve with rice.
Whisk together the hoisin sauce, brown sugar, soy sauce, and applesauce in a small
Place chicken cubes in bowl and sprinkle with cornstarch.
Pour in sherry and soy sauce and toss.
Heat wok and pour in 1 tablespoon oil; heat until hot.
Add green peppers, water chestnuts, mushrooms and salt.
Stir-fry 2 to 3 minutes.
Remove and set aside.
Pour remaining oil in wok.
Heat and add marinated chicken.
Stir-fry 2 to 3 minutes.
Add hoisin sauce, stirring well.
Add vegetables.
Add almonds and stir to heat through.
broiling pan.
Combine hoisin sauce, honey, garlic, chopped ginger, and