Tag-Archive for » hoisin «
Here is another quick and easy stir-fry recipe that tastes great. I usually make this with bok choy you will see from the photo that I used Gai Lan as my local Asian grocery store was out of bok choy, so I subbed it with the gai lan. It was still very good and worked just as well it is just we really love bok choy in my family, again as with most stir fries vegetable ingredients can be played around with, either to suit personal tastes or to use up vegetables in the fridge.
If you have been keepi
ng up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
600g Pork fillet, sliced thinly
1/4 Cup oyster sauce
3 Tablespoons light soy sauce
3 
Tablespoons sherry
2 Tablespoons rice wine vinegar
3 Tablespoons hoisin sauce (I use blue dragon brand.)
1 Tablespoon brown sugar
3 Cloves garlic, crushed
1 Star anise, crushed
1/2 Teaspoon five spice powder
2 Teaspoons sesame oil
1 Tablespoon peanut oil
400g Baby bok choy (See note above)
1 Red Pepper, sliced thinly
100g Snow peas, trimmed
200g Bean sprouts
2 Red chilies, sliced thinly
4 Green onions, sliced thinly
300g Fresh noodles
Method
1. Heat peanut oil in a wok, add pork in batches, brown and cook as desired, remove set to one side.
2. Heat sesame oil in wok, add garlic, pepper and chilies stir-fry about 1 minute.
3. Return pork to wok, add all the sauces, sherry, sugar, star anise, vinegar and 5 spice powder, stir to combine.
4, Add remaining vegetables and stir-fry until veg are just tender, add noodles and stir-fry to heat through.
Serves 4
All photos taken by me unless otherwise stated.
This is another recipe I made as part of seafood night were I made several dishes to choose from. We had Thai fish cakes and sushi and this wonderful salmon. This was a zaar members recipe I was looking for something simple to make as sushi takes some time to prepare as do my Thai fish cakes so I wanted the last recipe to be simple yet yummy. This was just that a tasty recipe with wonderful flavours that compliments the salmon really well. I did add hoisin sauce along with plum sauce with a hint of ginger as I found it a bit to tomato sauced flavoured for my liking. I am sure this is just to do with some plum sauces being quite dense and strong and some being mild as mine is. I also did my salmon as whole fillets and served it over the vegetables as we are watching our carb intake as well as this made it easier to dish up as this was served as one of 3 dishes. If you want to view the original recipe please click here.
If you have been keeping
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
1lb Salmon
2 Cups cold water
2 Tablespoons ketchup
2 Tablespoons rice vinegar
4 Tablespoons sugar
3 Tablespoons plum sauce (I also added a couple tablespoons of hoisin as well.)
2 Carrots, julienned
1 Cucumber, julienned (I did zucchini)
1 Onion, chopped
Method
1. Skin salmon and cut in small pieces. Poach in water. (I left mine as whole fillets
and cooked in a pan.)
2. Meanwhile mix the water, ketchup, rice vinegar, sugar and plum sauce.
3. Put all the items into a pan, mix with the carrots, cucumber and onion and turn on medium high. Cook until boiling, turn heat down and cook until carrots are soft.
4.Add salmon and serve over rice. (As I left them as whole fillets rather than cutting into pieces I served ours over the vegetables it also makes it lower carbs.)
All photos taken by me unless otherwise stated.
