"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-10-2012, 08:08 AM   #1
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,651
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.........

Rocklobster is offline   Reply With Quote
Old 04-10-2012, 08:35 AM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,726
Chinese Pepper Steak


8 Oz Flank Steak
4 tsp Dark Soy Sauce
½ Tb Cornstarch
1 Tb Chinese Rice Wine
¼ tsp Salt
½ tsp Sugar
2 tsp Peanut Oil

2 tsp Garlic (use a rasp grater)
2 tsp Ginger (use a rasp grater)

1 Tb Ketchup
1 Tb Hoi sin sauce
1+ tsp Chile Garlic Sauce (to taste)

4 tsp Peanut Oil, divided
1 tsp Salt
6-8 Ea Mushrooms, sliced
1 Ea Bell Pepper, ¼” strips
½ C Beef Broth
½ C Scallions, cut into 1-inch pieces
1 tsp Sesame Oil

Cut the steak with the grain into 1½ - 2-inch-wide strips. Cut each strip across grain into ¼ inch-thick slices.

Put the slices in a bowl with the soy sauce, cornstarch, rice wine, garlic, ginger, salt, sugar, and the oil and stir with a fork. Marinate, refrigerated, for 30 minutes and up to four hours.

Combine the ketchup, hoi sin, and chile garlic sauce in a small bowl and set it aside.

Heat the wok over high heat. Pour 2 teaspoons oil down the side of the wok, then swirl the oil, tilting the wok to coat the sides. Add the salt and bell pepper. Stir-fry to cook the pepper. Remove to a plate. Repeat with the mushrooms.

Pour the remaining 2 teaspoons of the oil down the side of the wok over high heat, then swirl the oil, tilting wok to coat sides.

Add the beef, spreading pieces in one layer on the bottom and sides as quickly as possible.

Cook undisturbed, letting beef begin to brown, for 1 minute, then stir-fry until meat is just browned on all sides but still pink in center, about 1 minute.

Deglaze the pan with some of the broth.

Add the cooked peppers, mushrooms, scallions and the ketchup mixture. Bring to a boil and stir-fry until well combined and heated through.

Adjust the thickness of the sauce with the remaining broth as needed.

Toss with the sesame oil then transfer to a platter.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 04-10-2012, 09:23 AM   #3
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,651
Quote:
Originally Posted by Andy M. View Post
Chinese Pepper Steak


8 Oz Flank Steak
4 tsp Dark Soy Sauce
½ Tb Cornstarch
1 Tb Chinese Rice Wine
¼ tsp Salt
½ tsp Sugar
2 tsp Peanut Oil

2 tsp Garlic (use a rasp grater)
2 tsp Ginger (use a rasp grater)

1 Tb Ketchup
1 Tb Hoi sin sauce
1+ tsp Chile Garlic Sauce (to taste)

4 tsp Peanut Oil, divided
1 tsp Salt
6-8 Ea Mushrooms, sliced
1 Ea Bell Pepper, ¼” strips
½ C Beef Broth
½ C Scallions, cut into 1-inch pieces
1 tsp Sesame Oil

Cut the steak with the grain into 1½ - 2-inch-wide strips. Cut each strip across grain into ¼ inch-thick slices.

Put the slices in a bowl with the soy sauce, cornstarch, rice wine, garlic, ginger, salt, sugar, and the oil and stir with a fork. Marinate, refrigerated, for 30 minutes and up to four hours.

Combine the ketchup, hoi sin, and chile garlic sauce in a small bowl and set it aside.

Heat the wok over high heat. Pour 2 teaspoons oil down the side of the wok, then swirl the oil, tilting the wok to coat the sides. Add the salt and bell pepper. Stir-fry to cook the pepper. Remove to a plate. Repeat with the mushrooms.

Pour the remaining 2 teaspoons of the oil down the side of the wok over high heat, then swirl the oil, tilting wok to coat sides.

Add the beef, spreading pieces in one layer on the bottom and sides as quickly as possible.

Cook undisturbed, letting beef begin to brown, for 1 minute, then stir-fry until meat is just browned on all sides but still pink in center, about 1 minute.

Deglaze the pan with some of the broth.

Add the cooked peppers, mushrooms, scallions and the ketchup mixture. Bring to a boil and stir-fry until well combined and heated through.

Adjust the thickness of the sauce with the remaining broth as needed.

Toss with the sesame oil then transfer to a platter.
Thanks! Looks good.
Rocklobster is offline   Reply With Quote
Old 04-10-2012, 11:26 AM   #4
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
I used to frequent a Vietnamese place that had really good Hoisin. It was on the sweeter side and not too salty. I have tried several jarred varieties and still can't find one similar. What brand are you guys using?
I currntly have Lee Kum Kee.
4meandthem is offline   Reply With Quote
Old 04-10-2012, 11:29 AM   #5
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,651
Same here. When I was browsing recipes I saw a few to make hoisin. For some reason, I never thought about it. I think I will put it on my list of things to attempt to make...
Rocklobster is offline   Reply With Quote
Old 04-10-2012, 07:12 PM   #6
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,714
Quote:
Originally Posted by Rocklobster View Post
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.........
I like making veggie and chicken egg foo yung and topping with a hoisin sauce gravy.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 04-10-2012, 08:55 PM   #7
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,443
Send a message via Skype™ to taxlady
I wish I could use Hoisin sauce, but it is made with sweet potatoes and soy, both of which I'm not supposed to eat.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 04-10-2012, 10:08 PM   #8
Sous Chef
 
PolishedTopaz's Avatar
 
Join Date: Aug 2004
Location: East End of Long Island
Posts: 915
I have used Hoisin with a simple saute of veggies. Quick browning on high heat then add a tbsp of Hoisin with 1/4 of water, cover and cook til done. Oyster Sauce is good too.
__________________
Just because someone tells you that you can't do something doesn't mean you have to listen.
PolishedTopaz is offline   Reply With Quote
Old 04-11-2012, 06:58 AM   #9
Head Chef
 
Join Date: Mar 2012
Location: Over the rainbow
Posts: 1,272
Hoisin sauce is perfect in chinese spare ribs. Cook them long and slow covered and then take the lid off for the last half hour of cooking. You want the meat to fall off the bone. I use Nigella's recipe for spare ribs but I add hoisin to it, definitely makes a difference.
Gravy Queen is offline   Reply With Quote
Old 04-11-2012, 07:04 AM   #10
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,443
Quote:
Originally Posted by Rocklobster View Post
Same here. When I was browsing recipes I saw a few to make hoisin. For some reason, I never thought about it. I think I will put it on my list of things to attempt to make...
Karen just made a batch of worchestershire!

For hoisin, it would have to be a beef stirfry!
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 04-11-2012, 08:40 AM   #11
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,443
Send a message via Skype™ to taxlady
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.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 04-11-2012, 08:58 AM   #12
Head Chef
 
Join Date: Mar 2012
Location: Over the rainbow
Posts: 1,272
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.
Gravy Queen is offline   Reply With Quote
Old 04-11-2012, 10:02 AM   #13
Chef Extraordinaire
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sandy Eggo
Posts: 10,169
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 ½ to 5 pound boneless pork loin
  • ½ tsp salt
  • ¼ tsp ground pepper
Marinade:
  • ½ cup hoisin sauce
  • ¼ 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
  • ½ cup crushed pineapple
  • 2 tsp lemon juice
  • 2 Tbs Pineapple vinegar
  • ¼ tsp crushed red pepper (optional)
  • ½ 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 350°F. 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 160°F. 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.
__________________
The older I get, the harder it is to tolerate STUPID!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 04-11-2012, 10:32 AM   #14
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,443
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.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 04-11-2012, 01:42 PM   #15
Assistant Cook
 
Join Date: Dec 2011
Posts: 43
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.
__________________
viannecuisine.wordpress.com
Savory is offline   Reply With Quote
Old 04-22-2012, 12:53 PM   #16
Sous Chef
 
BBQ Mikey's Avatar
 
Join Date: May 2007
Location: USA
Posts: 750
Here are two similar recipes for marinated chinese pork ribs, Chai Sui (sp??)

Makes 1 ¼ cup

½ cup sugar

3 T sherry (dry or sweet – I use dry)
2 T soy sauce
½ cup hoisin sauce
2 teas minced gingerroot
½ teas 5-spice powder
1 teas salt
½ 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)
__________________
"wok-a wok-a"
BBQ Mikey is offline   Reply With Quote
Old 04-22-2012, 04:40 PM   #17
Chef Extraordinaire
 
Zhizara's Avatar
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
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.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 04-23-2012, 08:24 PM   #18
Sous Chef
 
BBQ Mikey's Avatar
 
Join Date: May 2007
Location: USA
Posts: 750
Quote:
Originally Posted by Zhizara View Post
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.
__________________
"wok-a wok-a"
BBQ Mikey is offline   Reply With Quote
Old 04-24-2012, 02:27 AM   #19
Head Chef
 
Join Date: Feb 2012
Location: USA
Posts: 1,158
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
Cerise is offline   Reply With Quote
Old 04-24-2012, 07:34 PM   #20
Sous Chef
 
BBQ Mikey's Avatar
 
Join Date: May 2007
Location: USA
Posts: 750
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!
__________________
"wok-a wok-a"
BBQ Mikey is offline   Reply With Quote
Reply

Tags
recipe

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
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 12:07 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.