baking pan with the remaining oil. Season salmon with salt and pepper
nough to hold salmon, whisk hoisin with maple syrup, chili sauce, Dijon and sesame
roiler.
Rub the salmon on both sides with the oil.
ven to 400\u00b0F. Place salmon in a baking dish, pour
80C fan forced.
Place salmon in a baking dish and
b>with foil.
In a small bowl whisk together hoisin sauce, ketchup, soy sauce
ugar, and 2 Tbsp soy sauce in a large bowl 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.
broiling pan.
Combine hoisin sauce, honey, garlic, chopped ginger, and
he wine to a boil with the gingerroot, the black peppercorns
Whisk together the hoisin sauce, brown sugar, soy sauce, and applesauce in a small
Heat the oil in a hot wok set over a high heat.
Fry the beans for 1- 2 minutes, until just tender and slightly wilted. Remove from the oil, drain on kitchen paper and set aside.
Cut the chilies in half lengthways and scrape out the seeds.
Carefully empty the hot oil from the wok and wipe it clean with kitchen paper.
In the clean wok, combine the hoisin sauce, garlic, salt and oil.
Stir in the chilies.
Toss the cooked beans into the sauce and stir-fry for 2-3 minutes, coating them in the sauce. Serve at once.
turdy plastic bag.
Combine hoisin sauce, honey, vinegar, oil, curry powder
Combine hoisin sauce, vinegar, water, sugar, ginger and
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.
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.
In large skillet, begin cooking chicken. When about half way cooked, begin cooking rice in a seperate saucecpan according to package directions. Add portobellas and garlic to chicken. Then add green peppers and onion. Once chicken is fully cooked, stir in rice. Stir in hoisin sauce and red pepper flakes. Mix together well and serve.
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.
Whisk together all marinade ingredients in a small bowl. Place salmon in a large zip lock plastic bag. Add marinade and seal. Turn bag several times to coat salmon with marinade.
Marinade in fridge for 30 minutes.
Preheat grill to medium setting.
Remove salmon from marinade (reserve marinade) and place on grill. Cook for 3 - 4 minutes per side, until done. Do not overcook or salmon will be dry. (Salmon should be slightly pink in the centre).
Baste salmon with reserved marinade during the last minute of cooking time, if desired.