HOISIN SAUCE
Why have one more condiment bottle hanging on the refrigerator door ... Make this sauce yourself! It's quick and easy to make for certain Chinese recipes! Enjoy!
Provided by Jackie.d.c.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 8
Number Of Ingredients 8
Steps:
- Combine soy sauce, peanut butter, honey, Chinese hot sauce, white vinegar, sesame oil, garlic powder, and ground black pepper; whisk well until smooth.
Nutrition Facts : Calories 47.2 calories, Carbohydrate 3.7 g, Fat 3.3 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 0.6 g, Sodium 527.7 mg, Sugar 2.7 g
HOISIN-SESAME SAUCE
From Cook's Illustrated Magazine. Serve with recipe #303303 - or come up with your own uses! Equally good on grilled chicken or steak (especially filet mignon).
Provided by DrGaellon
Categories Sauces
Time 17m
Yield 2 tenderloins, 6 serving(s)
Number Of Ingredients 9
Steps:
- Put oil in clean skillet and heat over medium heat until shimmering. Add ginger and cook, stirring constantly, until fragrant, about 15 seconds. Add hoisin sauce, orange juice, broth, and any juices from resting meat and bring to simmer, scraping bottom of skillet with wooden spoon to loosen browned bits. Simmer until liquid is reduced to 1 cup, 2 to 3 minutes. Stir in sesame oil and scallions. Adjust seasonings with salt and pepper, pour sauce over pork, and serve immediately.
Nutrition Facts : Calories 51.4, Fat 2, SaturatedFat 0.3, Cholesterol 0.3, Sodium 179.4, Carbohydrate 7.6, Fiber 0.5, Sugar 4.8, Protein 1
HOMEMADE HOISIN SAUCE
This sauce is awesome on chicken and beef recipes that normally call for barbeque sauce. I might even try it on pork blades on the grill.
Provided by April Broxton
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk soy sauce, peanut butter, brown sugar, rice wine vinegar, sesame oil, hot sauce, garlic, and black pepper together in a large bowl.
Nutrition Facts : Calories 45.9 calories, Carbohydrate 3.2 g, Fat 3.3 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 0.6 g, Sodium 485.6 mg, Sugar 2.2 g
FRIED CAULIFLOWER WITH SESAME AND HOISIN
Crispy, deep-fried cauliflower bites served with a sesame-hoisin sauce are a perfect appetizer for game day.
Provided by Bustercluck
Categories Appetizers and Snacks Vegetable
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Combine tempura mix and water in a bowl; whisk until blended. Set bowl into a larger bowl filled with ice cubes to keep cold.
- Mix hoisin sauce, 2 tablespoons sesame oil, vinegar, soy sauce, sesame seeds, and garlic powder together in a small bowl.
- Dip cauliflower into the tempura batter and set on a plate to let excess batter drip off.
- Combine vegetable oil and remaining 3 tablespoons sesame oil in a medium saucepan over medium heat; bring temperature up to 350 to 375 degrees F (175 to 190 degrees C).
- Deep-fry cauliflower florets in batches until golden brown, 4 to 6 minutes per batch. Remove to a paper towel-lined plate to drain.
- Serve with hoisin mixture drizzled on top, or on the side for dipping.
Nutrition Facts : Calories 2213.8 calories, Carbohydrate 23.6 g, Cholesterol 0.5 mg, Fat 238.2 g, Fiber 3.5 g, Protein 4.3 g, SaturatedFat 31.1 g, Sodium 825.8 mg, Sugar 7.3 g
HOISIN-GLAZED SESAME CHICKEN MEATLOAF
This crowd-friendly favorite is packed with fresh garlic and ginger and topped with a sticky-sweet hoisin glaze. It's easy enough to whip up on busy weeknights and impressive enough to serve at a special weekend dinner, making it the perfect addition to your menu any day of the week.
Provided by Kelly Senyei
Categories main-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Grease a 9-by-5-inch loaf pan with butter (see Cook's Note).
- Heat the olive oil and sesame oil in a medium skillet over medium-low heat until warm. Add the onions, garlic, ginger and a pinch each of salt and pepper. Cook, stirring occasionally, until the onions are translucent, about 8 minutes. Transfer the mixture to a large bowl and let cool to room temperature.
- Meanwhile, stir together the panko and milk in a small bowl and set aside for 5 minutes, then transfer to the large bowl. Add the chicken, soy sauce and eggs and mix together with your hands just until combined. Transfer to the prepared loaf pan and smooth out the top. Bake the meatloaf for 45 minutes.
- Meanwhile, whisk together the hoisin sauce and blackberry jam in a small saucepan over medium-low heat until smooth and warm, about 3 minutes. Remove from the heat and cover with foil to keep warm.
- Remove the meatloaf from the oven and brush generously with the hoisin glaze. Return to the oven and continue to bake until the meatloaf reaches an internal temperature of 165 degrees F, about 20 minutes. Remove from the oven and let the meatloaf sit for 5 to 10 minutes.
- Sprinkle sesame seeds over the meatloaf then slice and serve topped with the remaining hoisin glaze.
RICE CAKES WITH PEANUT SAUCE AND HOISIN
This vegan dish is reminiscent of the classic Cantonese dim sum of fried cheung fun, or steamed rice noodle rolls, which is served with two contrasting sauces: a caramelly hoisin sauce and a nutty sesame sauce. In this recipe, tenaciously chewy rice cakes are stir-fried until crispy, then smothered in a sweet and earthy peanut sauce and finished with syrupy hoisin. Rice cakes deserve to be a pantry staple for many reasons: They can be used as a filling substitute for short pasta, added to stews or quickly pan-fried with your favorite sauce. Sold in Chinese or Korean markets, they come in tubes (like those used in tteokbokki) or sliced disks, and are packaged in vacuum-sealed packs or frozen, so they keep for ages. If you're looking for a suitable substitute, you could use fresh rice noodle rolls, or even gnocchi. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, weekday, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to boil. Add the rice cakes and cook for 2 to 3 minutes, until softened. Drain and refresh under cold water.
- Meanwhile, make the peanut sauce: In a medium bowl, place the peanut butter, hot water, sugar, garlic and soy sauce, and whisk together until combined. Set aside.
- Heat a large (12-inch) nonstick skillet or wok on medium high. (Check the drained rice cakes. If they are sticking together, rinse them with cold water and gently toss to separate before adding them to the pan.) When the pan is hot, add the neutral oil and rice cakes, and toss to combine. Add soy sauce and stir-fry for 6 to 8 minutes, until the rice cakes begin to caramelize. (If more than a few clump together, add a tablespoon of water at a time and break them up with your spatula.) Add the yu choy and cook for another 3 to 4 minutes, until the greens are wilted. Turn off heat, add the peanut sauce and toss to coat.
- To serve, drizzle with the diluted hoisin sauce, scatter with scallions and finish with sesame seeds.
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