Stir Fried Pork In Hoisin Sauce Food

HOISIN PORK STIR FRY

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.

STIR-FRIED PORK IN HOISIN SAUCE

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.

SPICY HOISIN PORK STIR-FRY

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.

PORK STIR-FRY WITH HOISIN SAUCE

Steps:

• Heat the oils in a wok or a large non-stick frying pan over high heat. Brown the peppers, the onion and the mushrooms for 2 minutes. Drain while removing from the wok or pan and set aside.Reduce heat to medium-high. Fry the pork strips for 2 minutes. Remove and set aside.Brown the ginger and garlic for 1 minute. Add Hoisin sauce and wine. Reduce while stirring for 2 to 3 minutes.Put the vegetables and the meat back in the wok and reheat while stirring for one minute. Season to taste, sprinkle with sesame seeds and serve immediately.

HOISIN PORK STIR-FRY

Steps:

• Cook the rice per package directions, omitting the addition of any fat.
• In a bowl, combine the pork, sherry, soy sauce, and cornstarch.
• Heat the oil in a large nonstick skillet over med-high heat until nearly smoking.
• Add in the broccoli and red pepper; stir-fry 2 minutes.
• Add in the pork strips; stir-fry 4 minutes.
• Add in the orange juice, hoisin, and honey; stir-fry 2 minutes longer or until the pork is cooked through.
• Serve over rice.

STIR-FRIED PORK IN BLACK BEAN SAUCE

Steps:

• Cut the pork into 1-inch cubes. In a bowl, combine the pork, baking soda, salt, sugar, white pepper, and 2 tablespoons water and mix well.
• Cover and marinate in the refrigerator for at least 1 hour or for up to 3 hours.
• To make the sauce: In a bowl, stir together the black beans, oyster sauce, soy sauce, sesame oil, sugar, cornstarch, white pepper, and 1/4 cup water. set aside.
• Dice the onion. Cut the bell pepper halves into cubes. Set aside. In a wok or large saute pan over high heat, heat 1 tablespoon of the canola oil until almost smoking. Add the garlic and ginger and fry until golden brown, about 4-5 seconds. Using a slotted spoon, lift out the garlic and ginger and discard. Add the onion and bell peppers and stir-fry until just tender, about 5 minutes. Add the rice wine and deglaze the pan, stirring to scrape up any brown bits from the bottom. When the wine has nearly evaporated, transfer the vegetables to a bowl.
• Remove the pork cubes from the marinade and pat dry with paper towels. Discard the marinade. Return the pan to high heat and heat until very hot. Add the remaining 1 tablespoon oil to the hot pan. When it is hot, add the pork and stir-fry until it browns and turns opaque, about 3 minutes. Transfer the meat to a colander to drain.
• Return the pan to high heat and heat until very hot. Add the cooked vegetables, the pork and the sauce and stir-fry rapidly until the sauce thickens and the mixture is heated through, about 5 minutes.
• Transfer the pork mixture to a warmed platter, garnish with cilantro sprigs, and serve with the rice.

PORK, APPLE, AND GINGER STIR-FRY WITH HOISIN SAUCE

Steps:

• Whisk together the hoisin sauce, brown sugar, soy sauce, and applesauce in a small bowl; set aside.
• Combine the pork and cornstarch in a bowl. Mix until the cornstarch evenly coats the pork; set aside.
• Heat the peanut oil and sesame oil in a large skillet or wok over medium-high heat. Cook the pork in three separate batches in the hot oil until no longer pink in the middle, 2 to 3 minutes per batch. Remove pork to a plate lined with paper towels to drain, reserving the oil. Add the ginger to the skillet; cook and stir for 30 seconds. Stir in the broccoli and cook until tender. Return the pork to the skillet and pour in the sauce; toss to coat. Cook until all ingredients are hot.

STIR-FRIED PORK IN PLUM AND SOY SAUCE

Steps:

• Heat 1 Tablespoon oil in a wok and stir-fry pork, in batches, until browned, remove from wok and set to one side.
• Heat remaining oil in wok, add onion, garlic and ginger, stir-fry 1 Minute.
• Add red and yellow peppers stir-fry 1 minute, add soy sauce, return pork to pan, stir-fry until peppers start to soften.
• Add asparagus, peas, sprouts, plum and hoi sin sauces, stir-fry until remaining veg are just tender, you still want a nice crunch.
• Cooking time will be longer if not using a wok.
• To Serve: Either serve as is for low carb or serve over jasmine rice.

STIR-FRIED BEEF WITH HOISIN SAUCE

Steps:

• Mix together the soy sauce, sherry, sesame oil, garlic and ginger in a shallow dish. Add the steak and leave to marinate for about 20 minutes (or longer, if you have time).
• Heat a large heavy-based frying pan or wok, add the sesame seeds and toast over a high heat, stirring, for a few minutes until golden. Tip on to a plate.
• When ready to cook, heat the sunflower oil in a large frying pan or wok until hot. Add the steak with the marinade and stir fry for 3-4 minutes over a high heat until lightly browned. Remove, using a slotted spoon, on to a plate, leaving the juices in the pan.
• Toss the carrots in the pan and stir fry for a few minutes, then add the mangetout and cook for a further 2 minutes.
• Return the steak to the pan, add the mushrooms and toss everything together. Add the hoisin sauce and stir fry for a final minute. Sprinkle with the toasted sesame seeds and serve immediately.

PORK WITH BROCCOLI AND HOISIN SAUCE

Steps:

• 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.