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Old 04-11-2012, 09:40 AM   #11
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Quote:
Originally Posted by CraigC View Post
Karen just made a batch of worchestershire!

For hoisin, it would have to be a beef stirfry!
I'm impressed. I thought making Worcestershire sauce was a long, involved process.
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Old 04-11-2012, 09:58 AM   #12
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I didnt think Worcestershire sauce contained hoisin sauce - but intrigued to know what you put in it and how it tastes, is it quite authentic? I always have Worcestershire sauce in my cupboard.
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Old 04-11-2012, 11:02 AM   #13
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When it comes to Chinese cooking, I am from the Martin Yan school: You make a sauce first, add some vegetables, then you add some kind of meat, poultry, seafood or even tofu to finish it off. So here is my recipe for Mongolian Stir-Fry that uses hoison sauce, and you can add whatever protein you like:


Mongolian Stir Fry

Ingredients:
  • 1 pound of flank steak or lean pork, sliced thin; chicken, turkey, fish fillets, or tofu, cubed; or shrimp, shelled, cleaned, and de-veined
  • peanut oil for frying
  • 1 small onion or shallot, sliced thin
  • 4 oz snow peas
  • 4 oz scallion, green part only
  • 4 oz button mushrooms
  • 2 cloves finely minced garlic
Coating:
  • 1 egg white
  • 1/2 tsp salt
  • 1 tsp cornstarch
Sauce:
  • 1 tsp cornstarch
  • 1 tsp turbinado sugar
  • 1 tsp Chinese chili sauce
  • 2 Tbs dry sherry, white wine, or rice wine
  • 2 Tbs hoisin sauce
  • 2 Tbs soy sauce
  • 1/4 cup beef, chicken, shrimp, or vegetable stock
Combine sauce ingredients and set aside. Combine egg white, salt and cornstarch, add meat and mix well to coat.

Heat peanut oil in wok over high heat, then stir fry meat until just cooked through and remove from wok.

Add additional peanut oil to wok and stir fry onion or shallot and snow peas for 1 minute. Add green onion, mushrooms and garlic and continue stir-frying until mushrooms are tender.

Add sauce to vegetables and heat until sauce has thickened. Return meat to wok and and stir until heated through.


Here's a recipe for Sunday dinner or for a dinner party you might like that also uses hoison sauce:



Chinese Dragon


Ingredients:
  • 3 to 5 pound boneless pork loin
  • tsp salt
  • tsp ground pepper
Marinade:
  • cup hoisin sauce
  • cup soy sauce
  • 2 Tbs tomato paste
  • 1 Tbs Chili Garlic sauce
  • 2 Tbs rice vinegar
  • 2 Tbs firmly packed brown sugar
  • 1 Tbs grated ginger
  • 2 tsp five-spice powder
Garnish:
  • 1 small green mango
  • cup crushed pineapple
  • 2 tsp lemon juice
  • 2 Tbs Pineapple vinegar
  • tsp crushed red pepper (optional)
  • small red bell pepper, julienned
  • 4 scallions, thinly sliced
  • 1 cup chopped dry roasted unsalted peanuts
Combine hoisin sauce, soy sauce, tomato paste, chili garlic sauce, rice vinegar, brown sugar, ginger, and five-spice in a medium saucepan. Simmer over low heat for 10 minutes. Remove from heat; allow marinade to cool.


Trim excess fat from loin, season with salt and pepper. Then place in a large plastic bag. When marinade has cooled, pour into plastic bag, squeeze out any excess air, and close with a twist tie. Allow to marinate for at least 1 hour (preferably overnight), refrigerated.


Preheat oven to 350F. Place the loin on a rack in a shallow roasting pan and cook for 20 to 30 minutes per pound, or until internal temperature is 160F. Allow loin to rest for 10 to 15 minutes, covered with foil, before slicing.


Slice thin and serve garnished with mango, pineapple, scallions, bell pepper, and peanuts.
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Old 04-11-2012, 11:32 AM   #14
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Quote:
Originally Posted by Gravy Queen View Post
I didnt think Worcestershire sauce contained hoisin sauce - but intrigued to know what you put in it and how it tastes, is it quite authentic? I always have Worcestershire sauce in my cupboard.
My reply regarding the worchestershire was to encourage making stuff yourself. I think Rocklobster wanted to make hoisin. BTW, there isn't any hoisin in the worchestershire. The recipe is from Emeril's Xmas cookbook. If you tasted it right now, you would spit it out. It gets "canned" and has to sit for two weeks minimum in a cool dark place.
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Old 04-11-2012, 02:42 PM   #15
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Hoisin sauce is perfect for marinating meat (beef, pork ribs, etc.), which you can then bake or broil. I found it working so well when I use it on ribs. A typical marinade that I use include: garlic, ginger, soy sauce, hoisin sauce, chili sauce, and sugar.
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Old 04-22-2012, 01:53 PM   #16
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Here are two similar recipes for marinated chinese pork ribs, Chai Sui (sp??)

Makes 1 cup

cup sugar

3 T sherry (dry or sweet – I use dry)
2 T soy sauce
cup hoisin sauce
2 teas minced gingerroot
teas 5-spice powder
1 teas salt
teas (or more) red food coloring
Reserve some for saucing and use rest as marinade.


3 pounds lean pork loin
1 1/2 teaspoons soy sauce
1/2 teaspoon garlic powder or 1 tsp fresh garlic
1/4 cup ketchup
1/4 cup hoisin sauce
1/4 cup malt sugar or honey
1 tablespoon rice wine or sherry
1 tablespoon chinese 5 spice powder
1 teaspoon red food coloring (opt)
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Old 04-22-2012, 05:40 PM   #17
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Thanks, Mikey! I've been wanting to make this myself for a long time. It was a favorite of mine when I lived in Hawaii.
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Old 04-23-2012, 09:24 PM   #18
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Thanks, Mikey! I've been wanting to make this myself for a long time. It was a favorite of mine when I lived in Hawaii.
Glad to be of service! I actually had to dig through years of my old postings to find those recipes. Now I am inspired to make this dish sometime during the weekend when I'll have time.
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Old 04-24-2012, 03:27 AM   #19
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Quote:
Originally Posted by Savory View Post
Hoisin sauce is perfect for marinating meat (beef, pork ribs, etc.), which you can then bake or broil. I found it working so well when I use it on ribs. A typical marinade that I use include: garlic, ginger, soy sauce, hoisin sauce, chili sauce, and sugar.
I agree with the marinade for ribs or beef (tri-tip etc.)

Or, Mu Shu (pork, beef, shrimp, chicken, vegetable or duck).

This caught my attention:

Peking Duck with Vodka and Honey

Authentic Chinese Recipes
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Old 04-24-2012, 08:34 PM   #20
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Quote:
Originally Posted by Cerise View Post
I agree with the marinade for ribs or beef (tri-tip etc.)

Or, Mu Shu (pork, beef, shrimp, chicken, vegetable or duck).

This caught my attention:

Peking Duck with Vodka and Honey

Authentic Chinese Recipes

You had me at Duck with Vodka....That recipe looks great I think I'm gonna give that a try!
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ISO - Recipe Using Hoisin Looking for some inspiration today. I want to do a Chinese entree using Hoisin sauce. I have chicken, beef, pork or fish in the freezer. Some baby bock choy. Oodles of other veggies. Speaking of oodles, I have noodles. Not sure. I may do up some char siu dumplings as another......... 3 stars 1 reviews
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