Best Hoisin Sauce Recipes

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.

HOMEMADE HOISIN SAUCE

Steps:

• Whisk soy sauce, peanut butter, brown sugar, rice wine vinegar, sesame oil, hot sauce, garlic, and black pepper together in a large bowl.

HOISIN SAUCE

Steps:

• Combine soy sauce, peanut butter, honey, Chinese hot sauce, white vinegar, sesame oil, garlic powder, and ground black pepper; whisk well until smooth.

HOISIN SAUCE

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.

CHICKEN WONTONS WITH HOISIN PEANUT DIPPING SAUCE

Steps:

• 1. Stir together first 7 ingredients in a medium bowl. Spoon 1 teaspoon mixture in center of each wonton wrapper. Moisten wonton edges with water. Bring corners together, pressing to seal. Pour oil to a depth of 3 inches into a soup pot or Dutch oven; heat to 375 degrees. Fry wontons in batches until golden, turning once. Drain on wire racks over paper towels. Serve immediately with Hoisin Peanut Dipping Sauce. Read more at http://www.mrfood.com/Appetizers/Chicken-Wontons-with-Hoisin-Peanut-Dipping-Sauce-5749/ml/1#eLZlqADti9VdSAqP.99

CHICKEN WONTONS WITH HOISIN PEANUT SAUCE

Steps:

• Mix togther the first 7 ingredients.
• Spoon 1 teaspoon of the mixture onto the center of a wonton wrapper.
• Lightly moisten the edges of the wrapper with a moistened finger. Bring corners together, pressing to seal.
• Pour peanut oil to a depth of 3 inches in a saucepan or fryer; heat oil to 375.
• Fry wontons in batches until golden, turning once.
• Drain on wire rack over paper towels and serve immediately with following sauce.
• Bring chicken broth and the next 5 ingredients to a boil in a small saucepan, whisking constantly; boil 1 minute.
• Dip wontons in sauce.

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.

MAHOGANY BEEF STEW WITH RED WINE AND HOISIN SAUCE

Steps:

• Heat 2 tablespoons oil in heavy large pot over high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until brown on all sides, about 10 minutes. Push meat to sides of pot. Reduce heat to medium; add 2 tablespoons oil to pot. Add onions; sauté until golden brown, about 15 minutes. Mix meat into onions. Add 1 cup wine, tomatoes with juices, hoisin sauce, and bay leaves. Bring to boil.
• Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally. Add carrots and 1 cup wine. Cover; simmer 30 minutes, stirring occasionally. Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer. Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves. Season stew with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirring occasionally.) Transfer stew to large bowl. Sprinkle with parsley; serve.
• Available at Asian markets and in the Asian foods section of some supermarkets.

VEGETABLE STIR FRY WITH HOISIN SAUCE

Steps:

• In a small saucepan, whisk together hoisin sauce, 1 tbsp sesame oil, 2 tbsp soy sauce, rice vinegar, sugar, vegetable broth, garlic, ginger and corn starch over medium heat. Allow to simmer until mixture thickens, about 5-7 minutes, then remove from heat and set aside. In a large wok or skillet, stir-fry seitan or tofu in 1 tbsp sesame oil and 2 tbsp soy sauce until lightly browned, about 3-5 minutes. Add all other vegetables, except mushrooms and stir-fry another 5 minutes. Add sauce mixture to the stir-fry and combine well, allowing to cook another 10-15 minutes, until broccoli is done cooking (takes longest to cook). 5 mins before completing add in mushrooms

STIR-FRIED ZUCCHINI WITH HOISIN SAUCE

Steps:

• Quarter zucchini lengthwise.
• Slice off the soft seed core; it's ok if some seeds remain.
• Arrange the zucchini, cut side up, on paper towels.
• Sprinkle with salt, set aside for 10 mins.
• Blot the zucchini quarters dry with paper towels.
• Cut quarters into 2 inch lengths.
• Mix soy sauce, hoisin, sherry and sesame oil in a small bowl.
• Heat a wok or large skillet over med-high heat for 1 min.
• Pour in canola/peanut oil; when oil starts to shimmer and ripple (very hot), add zucchini.
• Saute until zucchini browns and softens slightly (don't overcook- it might turn mushy), about 4 mins.
• Add garlic and chilli flakes, saute for about 15 sec.
• Add the sauce mixture, stir and cook just long enough for liquid to reduce and coat the zucchini (about 20 sec).
• Remove from wok, sprinkle with toasted sesame seeds and serve immediately.

HOMEMADE HOISIN SAUCE

Steps:

• Combine all ingredients in a small mixing bowl.
• Mix with a whisk until well blended.

BAKED PORK RIBS WITH HOISIN BARBECUE SAUCE

Steps:

• Place ribs in large roasting pan. Pierce meat with fork. Sprinkle with Chinese five-spice powder and onion powder; rub mixture into meat.
• Whisk remaining ingredients in small bowl to blend. Pour sauce over ribs, turning to coat. Turn ribs meat side down; cover pan with aluminum foil and refrigerate overnight.
• Preheat oven to 400°F. Bake ribs, covered, until just tender, about 30 minutes. Uncover and turn ribs meat side up; bake until ribs are cooked through, basting occasionally, about 35 minutes. Cut meat between bones to separate ribs and serve.

CHINESE CHICKEN PIZZA WITH HOISIN SAUCE

Steps:

• Sprinkle your rolling surface with a handful of flour or cornmeal. Place dough directly in the middle of the surface. Roll dough out gently 1/4-inch thick, into either a 12-inch rectangle or circle. Brush both sides with olive oil and set aside until ready to grill.
• Place dough in the center of the cooking grate, directly over the heat for one to three minutes, until the crust is well marked and browned. Flip dough and spread hoisin sauce evenly over cooked side of crust. Spread chicken, scallions, cilantro, and bell pepper evenly over crust. Sprinkle cheese over the top. Move to Indirect heat (for charcoal: the side of charcoal grill that has no coals. For gas: turn off burner directly under pizza). Cover grill and cook for 5 to 10 minutes, or until bottom is well browned, and cheese is fully melted.
• Remove from grill, season with salt and pepper, and slice. Serve immediately.

EASY PORK WITH HOISIN SAUCE

Steps:

• 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 and cooked partially, about 2 to 3 minutes per side.
• Remove pork to a plate, return skillet to stove, and add garlic. When garlic is fragrant, add green beans and stir occasionally until browned, about 3 minutes. Add sherry and hoisin, stir to combine, and cook until beans are tender and sauce is reduced slightly and sherry smell is cooked off, about 4 minutes. Return pork to pot, turn to coat in sauce, season with salt and freshly ground black pepper. Sprinkle with sesame seeds and green onions, if using, and serve over rice.

STIR-FRY BEEF AND BROCCOLI IN HOISIN SAUCE

Steps:

• 1. How to Make it: In medium bowl, mix beef, soy sauce, garlic and ginger root; set aside. In small bowl, mix sauce ingredients with wire whisk until well blended; set aside.
• 2. In wok or 12-inch skillet, heat 1 tablespoon of the oil over high heat about 1 minute. Add beef mixture, breaking up clumps of beef with wooden spoon; cook 1 minute without stirring. Stir-fry 1 to 2 minutes or until beef is browned around edges. Transfer beef mixture to clean bowl.
• 3. To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add broccoli and carrots; cook 2 minutes, and bag of vegetables; stirring frequently. Add 2 tablespoons water; cover and cook 2 to 4 minutes, stirring occasionally, until broccoli and carrots are crisp-tender. Return beef mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook 1 to 2 minutes, stirring occasionally, until sauce is thickened. Sprinkle each serving with cashews. Expert Tips To make cutting the beef easier, put the uncooked flank steak in the freezer for 15 minutes. Cutting with the grain, cut the steak into 3 long strips, then cut each strip across the grain into 1/8-inch-thick slices. Serve the stir-fry mixture over hot cooked rice or Asian noodles.

CHICKEN WINGS WITH HOISIN SAUCE AND HONEY

Steps:

• Combine water and salt in a large resealable plastic bag. Add garlic powder, ground ginger, and black pepper. Add chicken wings. Remove excess air and seal bag. Place in the refrigerator for 2 hours. Remove chicken from brine and drain in a colander. Rinse and pat dry.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a broiling pan.
• Combine hoisin sauce, honey, garlic, chopped ginger, and crushed red pepper in a large bowl. Add chicken and mix well to coat. Let sit while you toast sesame seeds.
• Heat a nonstick pan over medium heat and add sesame seeds. Shake and cook until lightly toasted, 1 to 3 minutes. Transfer to a plate lined with a paper towel to cool.
• Transfer wings to the prepared broiling pan, reserving sauce in the bowl.
• Bake in the preheated oven for 30 minutes, basting every 10 minutes with reserved sauce. Remove wings from the oven and baste again with sauce.
• Set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Broil wings until slightly charred, 2 to 3 minutes per side.
• Serve topped with toasted sesame seeds.

TOFU AND SHRIMP WITH HOISIN SAUCE

Steps:

• Combine hoisin sauce, vinegar, water, sugar, ginger and cornstarch and set aside.
• Heat 1 tablespoon oil in a large skillet over medium-high heat; add tofu cubes and stir-fry about 2 minutes or until lightly browned on all sides; remove from skillet and set aside.
• Add 1 tablespoon oil to skillet; stir-fry garlic and shrimp for 2 minutes over medium-high heat, stirring constantly; add green onion and hoisin sauce mixture and red pepper and cook, stirring until thickened and shrimp turns slightly pink, about 3 minutes; add tofu and combine well but stirring very gently so as not to break up the tofu cubes.

BROCCOLI IN HOISIN SAUCE

Steps:

• In a large skillet or wok, stir-fry the broccoli, garlic and ginger in oil for 2-3 minutes or until broccoli is crisp-tender. Add the water, hoisin sauce and salt. Cook and stir until sauce is thickened.

THAI BASIL ROLLS WITH HOISIN-PEANUT SAUCE

Steps:

• Bring a medium stockpot of lightly salted water to a low boil. Cook shrimp 2 to 3 minutes, or until opaque. Drain, allow to cool slightly, and pat dry with paper towel. Peel, devein, and slice in half.
• Bring another stockpot of lightly salted water to a boil. Cook pork at a low boil for approximately 10 minutes, to an internal temperature of 145 degrees F (63 degrees C). Allow to cool, and slice into thin strips.
• Again, bring a stockpot of water to a boil. Cook noodles until tender, stirring occasionally, approximately 7 to 8 minutes. Strain, and rinse to prevent sticking.
• Fill a medium bowl with warm water. Dip each wrapper in water for about 30 seconds until soft and flexible. Lay wrapper on a flat surface, and place 2 basil leaves in center, side by side, about 2 inches from edge of wrapper. Lay 4 to 5 shrimp halves on basil, followed by a small amount of pork, then a small amount of noodles. Sprinkle with cilantro, mint, and top with bean sprouts. Starting at one end, roll the wrapper over once, fold both sides in toward center, and continue rolling as tightly as possible without tearing. The end result should be a roll approximately 1 to 1 1/2 inches thick.
• Warm hoisin sauce, peanut butter, and water in a saucepan over medium-high heat. Bring to a boil, and immediately remove from heat. Garnish sauce with chopped peanuts, if desired, and serve with rolls for dipping.

BEEF STEW WITH RED WINE AND HOISIN SAUCE

Steps:

• Place the meat on paper towels and pat it dry. Sprinkle it generously with salt and pepper and set it aside.
• Place a heavy, large pot (or Dutch oven) over medium-high heat on your stovetop. When it gets hot, add 2 tablespoons of olive oil and then add the meat. Sauté the meat until brown on all sides, about 10 minutes (depending on the size of your pot and the amount of meat, this step should be done in batches so as to ensure that all the meat gets browned evenly-do not crowd the pot). Remove the meat from the pot and reserve. Reduce the heat to medium; add 2 more tablespoons olive oil to pot. Add the onions and sauté them until they are golden brown, about 10-15 minutes.
• Return the meat to the pot and mix it into onions. Add 1 cup of wine, the tomatoes with their juices, the hoisin sauce, and the bay leaves. Bring the stew to a boil. Reduce the heat to low, cover the pot, and simmer the stew for an hour, stirring occasionally.
• Add the carrots and the remaining 1cup of wine. Cover again and simmer the stew for another 30 minutes or so, stirring occasionally. Uncover to pot and continue cooking until the sauce is slightly thickened, stirring occasionally, about 15 minutes longer.
• Reduce the heat to medium, add the cornstarch mixture, and simmer until the sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves. Taste and adjust the seasoning if needed. Transfer the stew to a large serving bowl. Sprinkle with parsley and serve.