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
HOISIN PORK TENDERLOIN
In this ramen noodle recipe, ramen graduates from college-casual when served with saucy pork tenderloin. Our guests appreciate sitting down to this Asian-style meal. -Connie Keller, Lake Ozark, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 475°. Off the heat, mix first 5 ingredients in a small saucepan. Place tenderloin on a greased rack in a foil-lined 15x10x1-in. pan; brush with 1/4 cup hoisin mixture. Roast until a thermometer reads 145°, 15-20 minutes., Stir water into remaining hoisin mixture; bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, about 5 minutes, stirring occasionally. Remove from heat; stir in butter. Keep warm., Remove pork from oven; let stand 5 minutes before slicing. Cook noodles according to package directions, omitting seasoning packets; drain. Serve with pork; top with sauce and green onions.
Nutrition Facts : Calories 458 calories, Fat 17g fat (9g saturated fat), Cholesterol 80mg cholesterol, Sodium 1010mg sodium, Carbohydrate 45g carbohydrate (15g sugars, Fiber 1g fiber), Protein 28g protein.
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.
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
PORK LOIN ROAST WITH HOISIN-SESAME SAUCE
I found this recipe on one of my favorite blogs, Kirsten's Home Cooking Adventures. This is a fabulous way to make a pork roast! Full of flavor and really easy to put together. Makes an easy weeknight meal.
Provided by Dine Dish
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Salt and pepper roast liberally and brown in a saute pan with olive oil on all sides.
- Place into a roasting pan and bake at 350 for about 40 minutes (until internal temp is about 140).
- Remove and cover with foil and let stand for about 10 minutes before carving.
- Meanwhile, drain most of the oil from the saute pan and retain any brown bits.
- Saute ginger until fragrant, then add remaining sauce ingredients (except green onions). Simmer until thickened, then add green onions.
- Cut pork into slices and top with sauce and additional green onion slices for garnish. Serve immediately.
Nutrition Facts : Calories 660.5, Fat 29.3, SaturatedFat 10.3, Cholesterol 230.3, Sodium 433.7, Carbohydrate 11.4, Fiber 0.7, Sugar 7.2, Protein 82.7
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
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 PORK WRAPS
This flavorful pork with its tasty slaw is fun to serve at a buffet because it lets guests make their own wraps. Even my grandchildren like it. -Linda Woo, Derby, Kansas
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Cut roast in half. Combine 1/3 cup hoisin sauce and ginger; rub over pork. Transfer to a 4 or 5-qt. slow cooker. Cover and cook on low for 7-8 hours or until pork is tender., Meanwhile, in a large bowl, combine the cabbage, carrots, onions, vinegar and sugar. Chill until serving., Shred meat with 2 forks and return to the slow cooker; heat through. Place 2 teaspoons remaining hoisin sauce down the center of each tortilla; top with 1/3 cup shredded pork and 1/3 cup coleslaw. Roll up.
Nutrition Facts : Calories 314 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 564mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
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4.5/5 (2)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.
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