Type what you have

Ingredients

• ✓ hoisin sauce
• cauliflower
• olive oil
• sriracha sauce
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine cauliflower florets, olive oil, hoisin sauce, Sriracha sauce, salt, and pepper in a large bowl; toss to combine. Spread out in a single layer on a baking sheet.
3. 3 Bake in the preheated oven until cauliflower is soft and cooked through, about 30 minutes, turning once after 20 minutes.

By Seema

Ingredients

• ✓ hoisin sauce
• barbecue sauce
• ginger root
• sesame oil
• turkey meat
• salt
• pepper
• green onion
• english muffin

Instructions

1. 1 Preheat the broiler.
2. 2 In a large saucepan over medium heat, whisk together hoisin sauce, barbeque sauce, ginger and 1 tablespoon sesame oil. Mix in turkey, salt, pepper and green onions, gently tossing until all ingredients are well blended. Cook approximately 10 minutes.
3. 3 In a small bowl, mix the remaining sesame oil and remaining green onions. Brush the cut sides of the English muffins lightly with the mixture. Place the muffin halves face up on a medium baking sheet.
4. 4 Broil English muffins 2 minutes, or until lightly toasted. Remove from heat and top with turkey mixture. Serve warm.

By Janice

Ingredients

• ✓ hoisin sauce
• soy sauce
• oyster sauce
• red wine vinegar
• garlic powder
• sriracha hot sauce
• black pepper
• corn

Instructions

1. 1 Whisk soy sauce, oyster sauce, hoisin sauce, red wine vinegar, garlic powder, Sriracha sauce, and ground black pepper together in a small bowl until smooth.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Place corn on the preheated grill. Brush tops with soy glaze; cook for 5 minutes. Flip corn; brush other sides with glaze. Cook until tender, about 5 minutes more.

By Raquel Teixeira

Ingredients

• ✓ hoisin sauce
• honey
• soy sauce
• ginger
• chili-garlic sauce
• garlic
• sesame oil
• cooking spray
• pork loin chop

Instructions

1. 1 Mix honey, hoisin sauce, soy sauce, ginger, chili-garlic sauce, garlic, and sesame oil in a small bowl. Place pork chops in a resealable plastic bag. Pour 1/2 of the marinade over pork chops; seal bag. Marinate in the refrigerator 8 hours to overnight. Place remaining marinade in an airtight container and refrigerate.
2. 2 Preheat an outdoor grill for medium heat and lightly spray the grate. Remove pork chops from the bag and shake off excess marinade; discard marinade from the bag. Grill pork chops, basting with refrigerated marinade, until browned and no longer pink inside, 8 to 10 minutes per side.
3. 3 Pour remaining marinade into a saucepan over medium heat. Bring to a boil. Reduce heat and simmer, stirring constantly, until thickened, about 5 minutes. Spoon sauce over pork chops.

By Occasional Cooker

Ingredients

• ✓ hoisin sauce
• ketchup
• honey
• molasses
• white sugar
• oyster sauce
• brown mustard
• worcestershire sauce
• distilled white vinegar
• garlic powder
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 In a large bowl, mix together the ketchup, honey, molasses, sugar, hoisin sauce, oyster sauce, brown mustard, Worcestershire sauce, white vinegar, garlic powder, cayenne pepper, salt, and black pepper until the sugar has dissolved and the sauce is thoroughly mixed.

By Mark Linehan

Ingredients

• ✓ hoisin sauce
• soy sauce
• rice wine
• olive oil
• fish sauce
• oyster sauce
• lime
• shallot
• ginger
• pompano fish
• dill
• salt
• black pepper
• napa cabbage leaf

Instructions

1. 1 Whisk soy sauce, rice wine, 1 tablespoon olive oil, hoisin sauce, fish sauce, oyster sauce, and juice of 1/2 the lime together in a bowl.
2. 2 Heat 3 tablespoons olive oil in a skillet over medium heat. Cook and stir shallot and ginger until starting to brown, about 2 minutes. Pour in soy sauce mixture; simmer until slightly thickened, 5 to 10 minutes.
3. 3 Score both sides of the pompano in a crosshatch pattern. Pat dry with a paper towel. Season both sides and inside of the pompano with dill, salt, and pepper. Slice remaining 1/2 of the lime and arrange slices inside. Drizzle remaining 1 tablespoon olive oil over pompano; rub over both sides.
4. 4 Layer cabbage leaves in the bottom of a large baking dish; place pompano on top. Pour soy sauce mixture over pompano. Cover baking dish with aluminum foil. Let marinate as the oven preheats.
5. 5 Preheat the oven to 400 degrees F (200 degrees C).
6. 6 Bake pompano in the preheated oven until fragrant, about 20 minutes. Remove aluminum foil; continue baking until pompano flakes easily with a fork, about 10 minutes more.
7. 7 Peel back skin and lift pompano flesh off the bones using a fork. Transfer to a serving plate.

By gomer45

Ingredients

• ✓ hoisin sauce
• ground turkey
• panko bread crumb
• green onion
• egg
• ginger
• garlic
• sesame oil
• aluminum foil
• brown sugar
• soy sauce
• sesame oil
• garlic
• ginger
• sesame seed
• green onion

Instructions

1. 1 Line a 17x12-inch rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Preheat oven to 400 degrees F.
2. 2 Combine turkey, bread crumbs, green onion, egg, ginger, garlic and sesame oil in a large bowl. Use your hands or a spoon to mix just until well combined.
3. 3 Roll into 1 1/4" to 1 1/2" meatballs and bake at 400 degrees F for 10 to 12 minutes or until tender and juices run clear or a meat thermometer reads 170 degrees F.
4. 4 Meanwhile simmer the sauce ingredients together in a small saucepan 3 to 5 minutes, stirring frequently until slightly thickened.
5. 5 Transfer warm meatballs to a mixing bowl, drizzle with warm sauce and toss to combine.

By Reynolds KitchensR

Ingredients

• ✓ hoisin sauce
• water
• cornstarch
• sugar
• ginger
• red pepper flakes
• kosher salt
• black pepper
• water
• ramen noodle
• peanut oil
• asparagus
• carrot
• onion
• garlic
• chicken
• napa cabbage
• mushroom

Instructions

1. 1 Whisk hoisin sauce, water, cornstarch, sugar, ginger, red pepper flakes, salt, and black pepper together in a bowl to make sauce.
2. 2 Bring water to a boil in a large pot. Add ramen noodles. Cook, stirring occasionally, until tender, about 3 minutes. Drain.
3. 3 Heat peanut oil in a nonstick skillet over medium-high heat. Add asparagus, carrots, onion, and garlic; saute until slightly tender, 3 to 5 minutes. Add chicken; toss until warmed through, about 2 minutes. Add cabbage and mushrooms. Pour in sauce; toss until coated. Reduce heat to low, cover, and cook until flavors combine, 3 to 5 minutes more.
4. 4 Serve sauteed asparagus mixture over noodles.

By Shelley Lima

Ingredients

• ✓ hoisin sauce
• water
• sambal oelek
• vegetarian oyster sauce
• water
• sambal oelek
• mushroom seasoning
• sesame oil
• white sugar
• salt
• vegetable oil
• ginger
• tofu
• jicama
• shiitake mushroom
• salt
• black pepper
• red bell pepper
• butterhead lettuce
• sesame seed

Instructions

1. 1 Mix hoisin sauce, 1 teaspoon water, and 1/2 teaspoon sambal oelek together to make dipping sauce.
2. 2 Mix oyster sauce, 1 tablespoon water, 1/2 teaspoon sambal oelek, mushroom seasoning, sesame oil, sugar, and 1/4 teaspoon salt together in a bowl to make seasoning sauce.
3. 3 Heat oil in a large skillet over medium heat. Cook and stir ginger until fragrant, about 30 seconds. Add tofu, jicama, shiitake mushrooms, 1/4 teaspoon salt, and pepper; cook and stir until mushrooms are golden brown, about 5 minutes. Add red bell pepper and seasoning sauce; cook and stir until heated through, about 1 minute. Remove from heat.
4. 4 Place 1 to 2 tablespoons of tofu mixture in the center of each lettuce leaf. Sprinkle sesame seeds on top. Add 1 teaspoon dipping sauce; roll up lettuce to enclose tofu mixture. Repeat with remaining tofu mixture and lettuce leaves. Serve remaining dipping sauce alongside.

By VeggieCravings

Ingredients

• ✓ hoisin sauce
• water
• salt
• white sugar
• pork chop
• chili powder
• onion powder
• salt
• white pepper
• apricot all-fruit spread
• ginger root
• garlic
• chili garlic sauce
• lime
• cooking spray
• parsley

Instructions

1. 1 Combine water, salt, and sugar in a bowl and stir until the crystals are dissolved. Add pork chops, cover, and refrigerate for at least 2 hours, or up to 4 hours.
2. 2 Remove pork chops from the brine and shake off excess. Discard the remaining brine. Pat chops dry with paper towels and place on a plate or cutting board.
3. 3 Combine chili powder, onion powder, salt, and white pepper in a small bowl. Distribute 1/2 of the rub mixture among the 4 chops and rub to coat the entire surface. Turn the chops and repeat. Allow chops to come to room temperature, about 30 minutes.
4. 4 Meanwhile, combine apricot all-fruit spread, hoisin sauce, ginger, garlic, chili-garlic sauce, and lime juice for the glaze in a medium, microwave-safe bowl.
5. 5 Microwave mixture on high for 3 minutes, stirring halfway through. Carefully remove glaze and set aside.
6. 6 Preheat air fryer to 400 degrees F (200 degrees C) if recommended by manufacturer. Spray each side of seasoned and rubbed chops with cooking spray.
7. 7 Place chops in the air fryer in a single layer and air-fry for 8 minutes, turning halfway through.
8. 8 Brush the tops of the chops with prepared glaze and air-fry until pork chops are no longer pink in the center, 2 to 3 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
9. 9 Sprinkle chops with minced parsley, and serve with remaining glaze.

By Bibi

Ingredients

• ✓ hoisin sauce
• rice
• green onion
• bamboo shoot
• mushroom
• red bell pepper
• sugar snap pea
• onion
• chicken breast
• corn oil
• sesame oil
• soy sauce
• garlic
• crushed red pepper
• sugar
• corn starch
• vegetable broth
• chicken broth

Instructions

1. 1 Combine all stir-fry sauce ingredients in a small bowl; set aside. Heat 2 tablespoons oil in wok or large skillet over medium-high heat. Add chicken and cook 4 to 6 minutes or until cooked through. Add onion and remaining 1 tablespoon oil and stir-fry 1 minute. Add asparagus, red pepper, mushrooms and bamboo shoots; stir-fry 5 minutes. Stir sauce mixture until blended, then pour into wok. Add green onions. Stirring constantly, bring to boil and boil 1 minute. Serve with rice.

By Mazola

Ingredients

• ✓ hoisin sauce
• cilantro
• vegetable oil
• sesame oil
• chicken breast
• salt
• rice noodle
• red pepper flake
• sriracha hot sauce
• brown sugar
• ketchup
• soy sauce
• rice vinegar
• chicken broth
• garlic
• green onion
• jalapeno pepper
• red bell pepper
• green cabbage
• carrot

Instructions

1. 1 Place carrots, cabbage, bell pepper, jalapeno pepper, green onions, and garlic in a mixing bowl.
2. 2 Mix chicken broth, rice vinegar, hoisin sauce, soy sauce, ketchup, brown sugar, sriracha sauce, and red pepper flakes together in a separate mixing bowl.
3. 3 Place dry rice noodles in a large mixing bowl. Cover with about 6 cups boiling water; add a pinch of salt. Stir from time to time until noodles are soft, about 10 minutes. Drain; cool with cold water. Drain thoroughly. Transfer to a mixing bowl. Add shredded chicken; drizzle with sesame oil. Toss to coat.
4. 4 Heat large skillet over high heat; drizzle in vegetable oil. When oil is hot (almost but not quite smoking), add the vegetable mixture. Cook and stir until vegetables are hot and steamy, 1 or 2 minutes. Pour in sauce; cook and stir over high heat until sauce starts to bubble, about 1 minute. Add noodles and chicken. Cook and stir to blend ingredients and ensure ingredients are hot, about 1 minute. Remove from heat. Add chopped cilantro; stir.

By John Mitzewich

Ingredients

• ✓ hoisin sauce
• green onion
• pea
• shrimp
• garlic
• green bell pepper
• onion
• olive oil
• egg
• cooking spray
• sesame oil
• chili oil
• chicken broth
• soy sauce
• jasmine rice
• sugar
• butter
• water
• chicken broth
• coconut milk

Instructions

1. 1 Bring coconut milk, 1 1/2 cups chicken broth, water, butter, and sugar to a boil in a large saucepan. Stir in rice. Return to a boil; reduce heat and simmer until liquid has been absorbed and rice is fluffy, about 25 minutes. Remove from heat and let sit for an additional 5 minutes. Remove lid and fluff with a fork. Let cool in the refrigerator at least 2 hours.
2. 2 Whisk together soy sauce, hoisin sauce, 2 tablespoons chicken broth, 1 1/2 tablespoons chili oil, and sesame oil in a small bowl. Set sauce mixture aside.
3. 3 Spray a large non-stick skillet with cooking spray and set over medium heat. Pour in eggs; scramble to desired doneness, 3 to 4 minutes. Transfer to a bowl and set aside.
4. 4 Heat olive oil and remaining 1/2 tablespoon chili oil in the same non-stick skillet over medium heat. Add onion, bell pepper, and garlic; cook and stir until softened, about 3 minutes.
5. 5 Return scrambled eggs to the skillet and add cooked shrimp, peas, and green onions. Cook and stir over medium heat until peas are tender, about 3 minutes. Add cooked and cooled rice; cook and stir until rice is heated through, about 5 minutes. Pour in sauce mixture and toss to coat. Let sit, covered, on low heat to allow rice to absorb sauce flavor, about 10 minutes.

By Colette Trebon

Ingredients

• ✓ hoisin sauce
• asparagus
• sesame seed

Instructions

1. 1 Place asparagus and hoisin sauce into a resealable plastic bag and shake several times to coat asparagus with sauce. Allow to stand at least 30 minutes. For best flavor, refrigerate and marinate overnight.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove asparagus from bag and shake off excess hoisin sauce; lay asparagus spears onto the grill and cook, turning every 1 to 2 minutes, until all sides of the spears show grill marks and hoisin sauce has caramelized onto the asparagus, 4 to 6 minutes.
4. 4 Transfer asparagus to a serving platter and sprinkle with sesame seeds to serve.

By yorkc39

Ingredients

• ✓ hoisin sauce
• white vinegar
• brown sugar
• soy sauce
• pork chop

Instructions

1. 1 Stir together the hoisin sauce, vinegar, brown sugar, and soy sauce in a medium bowl. Dip each pork chop into the mixture, and place in a shallow baking dish. Pour any remaining sauce over the top. Cover, and refrigerate for 30 to 60 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Bake the pork chops uncovered until the sauce has turned to a glaze and the meat is cooked through, 30 to 40 minutes.

By momscaasi

Ingredients

• ✓ hoisin sauce
• sriracha sauce
• stir-fry vegetable
• salmon fillet
• oil

Instructions

1. 1 Combine hoisin and Sriracha in a small bowl; mix well with a fork.
2. 2 Place a steamer in water in a stir-fry wok; bring water to a boil.
3. 3 Place salmon on the steamer and baste with hoisin mixture. Cover and cook until fish flakes easily with a fork, 7 to 10 minutes. Transfer salmon to a plate; remove steamer.
4. 4 Empty water and heat oil in the wok over high heat. Add stir-fry vegetables with any leftover hoisin mixture; cook until tender, about 5 minutes. Serve with salmon.

By L'amore il Cibo

Ingredients

• ✓ hoisin sauce
• brown sugar
• rice vinegar
• garlic
• sweet chili sauce
• ginger root
• beef skirt steak
• blue cheese

Instructions

1. 1 Whisk hoisin sauce, brown sugar, rice vinegar, garlic, chili sauce, and ginger together in a bowl until marinade is smooth; pour into a resealable plastic bag. Add skirt steak, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 24 hours.
2. 2 Remove steak from the marinade and shake off excess. Discard remaining marinade.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Cook steak until it starts to firm and is reddish-pink and juicy in the center, 6 to 8 minutes per side. Sprinkle blue cheese over the steak and cook until cheese just starts to melt, 2 to 3 minutes. An instant-read thermometer inserted into the center of the steak should read 130 degrees F (54 degrees C).

By Nesto

Ingredients

• ✓ hoisin sauce
• soy sauce
• water
• garlic
• green onion
• sesame oil
• white sugar
• ginger

Instructions

1. 1 Whisk soy sauce, 2 tablespoons hoisin sauce, water, garlic, green onions, sesame oil, sugar, and ginger together in a small bowl until well combined, adding more hoisin sauce if needed to thicken. Cover and refrigerate until flavors have blended, 1 to 2 hours.
2. 2 When ready to serve, pour mixture into a small saucepan. Heat over medium-low heat until warm, 2 to 4 minutes.

By Jackie

Ingredients

• ✓ hoisin sauce
• soy sauce
• sesame oil
• garlic
• green bean

Instructions

1. 1 Whisk hoisin sauce, soy sauce, sesame oil, and garlic together in a bowl. Set aside.
2. 2 Bring about 4 cups water to a boil in a large deep skillet. Add green beans and boil for 3 minutes. Drain green beans and run under cold water for 1 minute.
3. 3 Bring hoisin mixture to a simmer in the same skillet over medium-high heat. Add green beans.
4. 4 Saute until desired doneness, about 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ hoisin sauce
• pork sparerib
• ketchup
• sugar
• salt
• garlic
• soy sauce

Instructions

1. 1 Simmer ribs in water for 45 minutes. Mix together ketchup, sugar, salt, garlic, soy sauce and hoisin sauce. Pour over ribs in dish; Marinate overnight in refrigerator. Bake or grill over fire for half hour.

By Sara

Ingredients

• ✓ hoisin sauce
• teriyaki marinade and sauce
• oyster sauce
• sugar
• sriracha hot chili sauce
• garlic
• ginger
• baby back rib

Instructions

1. 1 In a bowl, mix together the master sauce ingredients until well combined. Marinate ribs in half of the Master Sauce.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings and combine with remaining master sauce. Place ribs in a large roasting pan.
3. 3 Preheat grill for medium heat. Position grate four inches above heat source. Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with master sauce.

By Kikkoman

Ingredients

• ✓ hoisin sauce
• firm tofu
• cornstarch
• oil
• green onion

Instructions

1. 1 Cut tofu into 12 cubes. Place cornstarch on a plate or in a shallow bowl and dredge tofu in it, coating thoroughly.
2. 2 Heat enough oil so that tofu will be half-way submerged. Fry tofu in hot oil for 3 to 5 minutes on each side, or until crispy. Drain on paper towels.
3. 3 Sprinkle green onions over tofu and drizzle with hoisin sauce. Serve immediately.

By SMACPRODUCTIONS

Ingredients

• ✓ hoisin sauce
• orange juice concentrate
• lemon juice
• vegetable oil
• sugar
• ginger
• garlic
• chicken wing
• green onion

Instructions

1. 1 In a large, resealable bag, mix the orange juice concentrate, lemon juice, hoisin sauce, vegetable oil, sugar, ginger, and fresh garlic. Add chicken wings, seal, and shake to coat evenly. Refrigerate overnight.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
3. 3 Spread wings on foil with marinade, and bake for 45 minutes, until brown and shiny. Transfer to serving platter, and garnish with green onions.

By DEE78

Ingredients

• ✓ hoisin sauce
• pineapple preserves
• tropical fruit preserves
• lime juice
• cilantro
• ginger
• sesame oil
• tuna steak

Instructions

1. 1 To prepare marinade, combine preserves, hoisin, lime juice, cilantro, ginger, and sesame oil in a small bowl. Stir well.
2. 2 Pour into a resealable plastic bag or glass bowl; toss tuna with marinade to coat. Refrigerate for 1 hour.
3. 3 Preheat an outdoor grill for high heat and lightly oil grate.
4. 4 Remove tuna steaks from marinade, shake off excess, and discard remaining marinade. Cook on preheated grill for 4 to 5 minutes per side. Be careful not to overcook - the tuna should be lightly browned on the outside but still slightly pink in the middle. Serve immediately.

By dakota kelly

Ingredients

• ✓ hoisin sauce
• chicken thigh
• cornstarch
• soy sauce
• brown sugar
• cilantro
• ginger
• garlic
• aluminum foil

Instructions

1. 1 Cut chicken into 1-inch-square pieces. In a mixing bowl, combine cornstarch, soy sauce, hoisin sauce, sugar, cilantro, ginger and garlic. Add chicken and toss to coat. Refrigerate, covered, at least 30 minutes.
2. 2 Heat oven to 400 degrees F. Fold each piece of foil in half twice to make a 6-inch square. Place a spoonful of chicken in the center of each piece of foil, dividing it equally. Fold foil squares on the diagonal; fold edges to seal. Place on a nonstick baking sheet and bake 20 minutes, or until chicken is no longer pink in the center.

By Kikkoman

Ingredients

• ✓ hoisin sauce
• ground chicken
• red chile pepper
• cilantro
• fish sauce
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix ground chicken, hoisin sauce, chile pepper, cilantro, fish sauce, and garlic together in a large bowl. Roll into balls using wet hands. Arrange on a rimmed baking sheet.
3. 3 Bake in the preheated oven until golden, 15 to 20 minutes.

By Chris Fincham

Ingredients

• ✓ hoisin sauce
• ground pork
• ginger
• chicken broth
• green onion
• carrot
• red bell pepper
• boston lettuce

Instructions

1. 1 In large non-stick skillet, cook pork with ginger until pork is no longer pink, 5 to 7 minutes. Pour in broth and cook until reduced by about half, about 10 minutes.
2. 2 Stir in green onions, carrot, red pepper, and hoisin and cook just until vegetables are tender-crisp, about 5 minutes more.
3. 3 Serve pork mixture in lettuce leaves.

By Campbell's Canada

Ingredients

• ✓ hoisin sauce
• all-purpose flour
• chicken breast
• olive oil
• butter
• orange juice
• mandarin orange
• green onion
• cashew

Instructions

1. 1 Place flour in a small bowl. Dredge chicken in the flour to lightly coat.
2. 2 Heat olive oil and butter in a medium skillet over medium heat, and saute the chicken breasts until no longer pink and juices run clear. Set aside, and keep warm.
3. 3 Stir hoisin sauce and orange juice into the skillet, and scrape up the browned bits. Mix in mandarin oranges, green onions, and cashews, Return chicken to the skillet. Continue cooking until all ingredients are heated through.

By Tammie Bickar

Ingredients

• ✓ hoisin sauce
• ✓ hoisin sauce
• ground beef
• ground pork
• bread
• onion
• celery
• egg
• soy sauce
• ginger
• ketchup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make the meatloaf: Mix beef, pork, bread crumbs, onion, celery, eggs, soy sauce, hoisin, and ginger together in a bowl until well combined. Pat mixture into a 9x5-inch loaf pan.
3. 3 Bake in the preheated oven for 40 minutes.
4. 4 Meanwhile, make the glaze: Mix hoisin sauce and ketchup together in a small bowl.
5. 5 Remove meatloaf from the oven and drain any grease from the pan. Spread glaze over top and continue baking until no longer pink in the center, about 20 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest for 5 minutes before serving.

By Sherbg

Ingredients

• ✓ hoisin sauce
• sesame oil
• canola oil
• garlic
• edamame
• green onion
• soy sauce
• wonton wrapper
• salt

Instructions

1. 1 Heat the sesame and canola oils in a large skillet over medium-high heat. Stir in the garlic, and cook for 10 seconds until fragrant. Add the frozen edamame, and cook until they are tender and beginning to brown, 5 to 7 minutes. Once browned, remove from the heat and allow to cool for 10 minutes.
2. 2 Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet.
3. 3 Once the edamame have cooled slightly, place them into a blender along with the green onion, hoisin sauce, and soy sauce. Cover, and puree until smooth.
4. 4 To make the wontons: Separate and place the wonton wrappers onto your work surface. Spoon about 1 tablespoon of the edamame filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Place onto the prepared baking sheet and lightly coat with cooking spray. Sprinkle evenly with the salt.
5. 5 Bake in the preheated oven until the triangles are crisp and golden brown, 12 to 14 minutes.

By Jacki Young