Tag-Archive for » Hoisin Sauce «
This is a great after work fast meal as I just buy a whole barbecued chicken on my way home from work and use quick cooking rice. So you end up with a tasty meal with fresh vegetables cooked up in no time at all. I have listed the vegetables I used in this dish, as this is what I had left in the fridge that needed using up, so you can change vegetables and quantities. I usually make this with broccolini but I had some broccoli florets to use up so I used them instead.
If you have been keepi
ng up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 Barbecued chicken, shredded
2 Tablespoons peanut oil (divided use)
4 Eggs, beaten lightly
1 Onion, sliced thinly
3 Cloves garlic, crushed
2 Fresh red chilies, sliced thinly, add as few or as many seeds as you like.
7 Broccoli florets, chopped
120g Shiitake mushrooms, sliced thinly
1 Carrot, chopped finely (80g)
90g Snow peas, trimmed
3 Green onions, sliced thinly
3 Cups cooked long white grain rice
2 Tablespoons light soy sauce
3 Tablespoons hoisin sauce (I use blue dragon brand.)
11/2 Tablespoons ketjap manis (Sweet soy sauce)
Method
1. Heat 2 Teaspoon of peanut oil in a wok, add half the egg mixture, swirl to make a thin omelette. Remove omelette from wok, roll up then cut into thin strips. Repeat process using another 2 teaspoons of oil and remaining egg.
2. Heat the remaining oil in wok, stir fry onion, garlic and chili, until onion softens, add broccoli, mushrooms and carrot, stir fry 1 miunte.
3, Add sauces, snow peas, green onion, chicken and rice, stir-fry until vegetables are just tender and the dish is hot, add omelette, toss gently.
Serve immediately
Serves 4
All photos taken by me unless otherwise stated.
This was an experiment that turned out really well, I had a pork loin I wanted to use up and wanted to create something a little bit different than how I usually stuff my pork loins. I had most of these ingredients on hand and had to use a lot up, so this is what I decided to do with them. I think it turned out very well with the pork being tender and juicy and the sauce poured over at the end was a nice touch. I served mine over stir-fried vegetables, but you could also serve this with noodles or steamed rice.
If you have been keepi
ng up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
500g Pork Tenderloin
1/4 Teaspoon salt
1/4 Teaspoon 5 spice powder
Stuffing
1 celery stick, halved and chopped finely
1 Large shallot, chopped finely
3 Cloves garlic, crushed
30g Butter
1 Teaspoon dried sage
6 Dried apricots, chopped finely
1/2 Cup bread crumbs
1/2 Teaspoon chicken stock
50ml Boiling water
Sauce
2 Tablespoons soy sauce
1 Teaspoon fresh ginger, grated
50ml Orange juice
50ml Honey
1 Tablespoon hoisin sauce
Finishing sauce once pork is cooked
3 Tablespoons extra hoisin sauce
100ml Water
1 Teaspoon cornflour
Method
1. Cut pork loin through the center length ways being careful not cut all the way through. Open out using a meat mallet pound pork until of equal thickness.
Stuffing
1. Melt butter in a pan, add celery, shallot and garlic, cook until onion softens, add apricots, sage, breadcrumbs, mix to combine, add stock to boiling water to dissolve, pour into bread crumb mix and stir to thoroughly combine.
2. Spoon stuffing over one half of the pork and press mixture down, fold the other half over the top, secure with kitchen at regular intervals, place in an oven proof dish.
3. Cook in a pre-heated oven at 180 degrees Celsius for about 40 Min’s.
4.In a saucepan combine sauce ingredients and stir until honey mixes, during the last 20 Min’s of the pork’s cooking time pour the sauce over loin.
5. Remove loin and wrap in foil to keep warm, pour juices from pad into a saucepan, add the extra hoisin and water, bring to the boil, mix a little water with the cornflour and add to sauce, stir until mixture thickens, serve over pork.
To Serve: Slice pork thickly and serve over stir-fried veg, drizzle with sauce.
Serves 2-3 depending on appetites.
All photos taken by me unless otherwise stated.
