GRILLED HOISIN BEEF
The (underrated) hoisin sauce is a thickened, fermented soy-sauce-like substance, flavored with chilies, garlic, vinegar, sugar, and, of course, exotic spices. It makes a great marinade. And unless you horribly overcook it, this skirt steak is juicy and tender.
Provided by Chef John
Categories World Cuisine Recipes Asian Chinese
Time 2h18m
Yield 2
Number Of Ingredients 13
Steps:
- Whisk hoisin sauce, vinegar, soy sauce, hot sauce, sesame oil, grated ginger, garlic, brown sugar, salt, and pepper together in a large mixing bowl.
- Cut skirt steak crosswise into about 4 or 5 smaller pieces. Transfer steak into marinade and toss until all pieces are evenly coated. Cover with plastic wrap. Refrigerate; marinate at least 2 hours and up to 12 hours.
- Line a baking pan with paper towels. Transfer pieces of steak to the paper towels and mop off some of the marinade.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Transfer steak pieces to grill. Cook to medium rare or medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read between 130 and 135 degrees F (about 54 degrees C). Thinner pieces might finish earlier. Transfer steak to a warm plate. Let rest for a few minutes.
- Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced green onions.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 33.2 g, Cholesterol 51.8 mg, Fat 16.4 g, Fiber 2 g, Protein 30.2 g, SaturatedFat 4.9 g, Sodium 2483.3 mg, Sugar 21.9 g
SPICY HOISIN PORK STIR-FRY
This pork is marinated and stir-fried in a sweet and spicy hoisin sauce for a quick and easy dinner.
Provided by Rhonda Parkinson
Categories Entree Main Course
Time 27m
Yield 4
Number Of Ingredients 15
Steps:
- Gather the ingredients.
- Cut the pork into 1/2-inch cubes.
- Add the marinade ingredients and marinate the pork for 20 minutes.
- In a small bowl, mix together the hoisin sauce, soy sauce, and water. Set aside.
- Heat the wok over medium-high to high heat. Add 2 tablespoons oil to the heated wok. When the oil is ready, add the pork. Stir-fry until it changes color and is nearly cooked through. Remove from the wok.
- Heat 1 1/2 tablespoons oil in the wok. Add the ginger and stir-fry until aromatic (about 30 seconds).
- Add the snow peas. Stir-fry for 1 minute.
- Season with salt, sugar, or soy sauce if desired, and stir-fry for 1 more minute.
- Push the snow peas up to the sides of the wok. Add the sauce in the middle. Heat briefly, then mix in with the snow peas.
- Add the pork back into the wok. Stir in the chile paste if using. Cook for another 30 seconds and serve hot.
Nutrition Facts : Calories 371 kcal, Carbohydrate 11 g, Cholesterol 75 mg, Fiber 2 g, Protein 25 g, SaturatedFat 5 g, Sodium 362 mg, Sugar 4 g, Fat 25 g, ServingSize Serves 4, UnsaturatedFat 0 g
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
SPOON IT UP ZESTY HOISIN CHILI SAUCE!
A rich, sweet and spicy (not to mention lucsious) Asian sauce to serve with fish, or to spoon or baste over the the fish while grilling. Great on salmon, also mixed in with rice, but can also be used on tofu or tempeh, grilled vegetables, especially eggplant! Enjoy! Brought to you by the Looney Spoon Phoodies for The Mixing Pot challenge! We may be looney but we are phoodies, after all. We feel it represents our team because we are rich, sweet and spicy!
Provided by Sharon123
Categories Sauces
Time 10m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- Stir all of the ingredients together in a bowl.
- Taste and adjust seasoning to your liking.
- Use as a sauce over salmon or other fish, dumplings and potstickers, as a marinade or sauce for fish, tofu or tempeh, and with grilled veggies, especially eggplant!
- Enjoy!
HOISIN CHILI SAUCE
Steps:
- Whisk together the sauces until smooth.
- Thin with water if the mixture seems too thick, then taste and adjust the seasoning if necessary (add more hoisin if too fiery, more chili sauce if too mild). Serve or store in the refrigerator (it will keep for more than a week).
HOISIN CHILI DIPPING SAUCE
Make and share this Hoisin Chili Dipping Sauce recipe from Food.com.
Provided by foodart
Categories Sauces
Time 5m
Yield 2 cups
Number Of Ingredients 2
Steps:
- In a mixing bowl combine the two sauces and refrigerator until needed.
CHICKEN AND KUMQUAT SPRING ROLLS WITH HOISIN-CHILI SAUCE
Categories Chicken Appetizer Mint Basil Spring Kumquat Bon Appétit Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 8 (appetizer) servings
Number Of Ingredients 11
Steps:
- Heat sesame oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and onion to skillet and sauté 3 minutes. Stir in kumquats. Remove from heat. Cool. Stir in bean sprouts.
- Toss basil and mint in small bowl to combine. Dip 1 rice paper round into bowl of warm water until soft, about 10 seconds. Place on clean, moist kitchen towel to drain 1 minute. Repeat with another rice paper round. Place second round atop first round for double thickness. Top with a lettuce leaf, then place 1/8 of chicken-bean sprout mixture near lower edge of round. Sprinkle with 1/8 of herb mixture. Fold in sides of round, then roll up, starting near filling. Repeat with remaining rounds, lettuce leaves, chicken-bean sprout mixture, and herb mixture. (Can be made 3 hours ahead. Wrap in plastic and refrigerate.)
- Whisk hoisin sauce and chili-garlic paste in medium bowl to blend. Slice each roll diagonally into 4 pieces, for a total of 32 pieces. Pour sauce into individual shallow bowls and place in center of each of 8 plates; surround with spring rolls and serve.
- *Available at Asian markets, specialty foods stores and some supermarkets.
- **Thin Vietnamese or Thai wrappers made from rice flour and known as banh trang. Available at Asian markets.
HOISIN SAUCE
Make your own hoisin sauce to serve with Chinese dishes. Super versatile, it works as a glaze for meat, as a dipping sauce or a sauce for stir-fries
Provided by cmangan
Categories Condiment
Time 5m
Yield Makes 80 ml (6 servings)
Number Of Ingredients 8
Steps:
- Put all the ingredients into a food processor or jug and blitz with a stick blender until smooth. Will keep in an airtight container in the fridge for up to three weeks.
Nutrition Facts : Calories 65 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 0.4 grams fiber, Protein 2 grams protein, Sodium 1.4 milligram of sodium
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- Oyster Sauce. Oyster sauce is probably the best hoisin sauce substitute since it is all about umami and used in the preparation of similar dishes. The dark brown condiment tastes like a combination of BBQ and soy sauce and is made from oyster extracts, sugar, and thickeners such as corn starch.
- Soy Sauce. Soy sauce is also of Chinese origin and is made from fermented soybean paste. Traditionally the production process involves soaking and cooking soybeans, mixing them with other ingredients to ferment in brine, and then pressing, straining, and pasteurizing the brown salty liquid for bottling.
- Miso Paste. Miso is a Japanese ingredient, also made from fermented soybeans in a paste form. It has a strong salty taste with complex savoriness. Since it is saltier and thicker than hoisin you should start with a small amount and add to taste if needed.
- Kecap Manis: Sweet Soy Sauce. This Indonesian fermented and sweetened soy sauce has a dark color and thick syrupy consistency. The high palm sugar content gives it a molasses-like taste.
- Char Siu Sauce. Hoisin is actually an ingredient in char siu sauce together with five-spice and sweeteners, which gives it a similar flavor profile with sweet and umami notes.
- Fish Sauce. This is often used together with oyster sauce to flavor stir-fry. It is made from salt fermented fish or krill and although it lacks the sweetness of hoisin it has a salty and pungent flavor that will offer umami complexity in your dish.
- Tamari. Tamari is very similar to soy sauce, with the main difference being that it does not contain wheat. It is made with fermented soybeans and also has a high salt content and low sweetness.
- Worcestershire Sauce. Worcestershire sauce is dark brown with a very thin consistency. It is made from a blend of vinegar, spices, sugar, anchovies, garlic, onions, molasses, salt, and tamarind extract.
- A1 Steak Sauce. With a similar taste to Worcestershire sauce, A1 Steak Sauce is a little thicker, which makes it a better substitute. It also has sweet and sour notes, with a similar dark color to hoisin.
- Barbecue Sauce. Since hoisin is an Asian form of barbecue sauce, regular Western-style barbecue sauce is not a bad substitute. It may lack the Asian flair but has similar sticky, sweet, and salty properties and is of course ideal as a marinade and for basting meats.
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