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Spicy Roasted Cauliflower
Dinner American

Spicy Roasted Cauliflower

4.8

Prep
15 min
Cook
30 min
Total
45 min

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

Asian Turkey Barbecue on Sesame Scallion Toasts
Dinner American

Asian Turkey Barbecue on Sesame Scallion Toasts

4.3

Prep
15 min
Cook
10 min
Total
25 min

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

Soy-Glazed Corn on the Cob
Dinner American

Soy-Glazed Corn on the Cob

4.8

Prep
10 min
Cook
10 min
Total
20 min

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

Hoisin Ginger Sesame Pork Chops
Dinner American

Hoisin Ginger Sesame Pork Chops

5.0

Prep
10 min
Cook
25 min
Total
515 min

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

Baked Pompano
Dinner American

Baked Pompano

4.5

Prep
25 min
Cook
40 min
Total
65 min

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

Teriyaki Meatballs from Reynolds Wrap®
Dinner American

Teriyaki Meatballs from Reynolds Wrap®

4.5

Prep
15 min
Cook
12 min
Total
27 min

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

Stir-Fry Ramen
Dinner American

Stir-Fry Ramen

4.8

Prep
35 min
Cook
16 min
Total
51 min

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

Spicy Air Fryer Pork Chops with Apricot Glaze
Dinner American

Spicy Air Fryer Pork Chops with Apricot Glaze

4.5

Prep
15 min
Cook
15 min
Total
180 min

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

Stir-Fry Chicken and Vegetable Delight
Dinner American

Stir-Fry Chicken and Vegetable Delight

4.5

Prep
20 min
Cook
15 min
Total
35 min

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

Spicy Chicken Noodles
Dinner American

Spicy Chicken Noodles

4.7

Prep
15 min
Cook
15 min
Total
30 min

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

Spicy Shrimp Fried Coconut Rice
Dinner American

Spicy Shrimp Fried Coconut Rice

3.5

Prep
25 min
Cook
65 min
Total
215 min

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

Grilled Asian Asparagus
Dinner Asian

Grilled Asian Asparagus

4.6

Prep
5 min
Cook
5 min
Total
40 min

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

Easy Steamed Salmon with Vegetables
Dinner

Easy Steamed Salmon with Vegetables

Prep
5 min
Cook
20 min
Total
25 min

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

Soft Steak (Marinated Skirt Steak with Bleu Cheese)
Dinner

Soft Steak (Marinated Skirt Steak with Bleu Cheese)

5.0

Prep
10 min
Cook
15 min
Total
1465 min

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

Spring Roll Dipping Sauce
Dinner

Spring Roll Dipping Sauce

4.4

Prep
5 min
Cook
5 min
Total
70 min

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

Master Sauce Ribs
Dinner

Master Sauce Ribs

5.0

Prep
45 min
Cook
120 min
Total
165 min

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

Agedashi-esque Tofu
Dinner Japanese

Agedashi-esque Tofu

4.1

Prep
10 min
Cook
5 min
Total
15 min

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

Grilled Tropical Tuna Steaks
Dinner

Grilled Tropical Tuna Steaks

4.5

Prep
15 min
Cook
8 min
Total
83 min

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

Foil-Baked Chicken
Dinner

Foil-Baked Chicken

4.1

Prep
Cook
Total

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

CAMPBELL'S® Thai Tacos
Dinner

CAMPBELL'S® Thai Tacos

1.0

Prep
10 min
Cook
20 min
Total
30 min

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

Mandarin Orange Chicken
Dinner

Mandarin Orange Chicken

4.2

Prep
20 min
Cook
25 min
Total
45 min

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

Asian-Style Meatloaf
Dinner

Asian-Style Meatloaf

4.2

Prep
20 min
Cook
60 min
Total
85 min

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

Edamame-Stuffed Wontons
Dinner

Edamame-Stuffed Wontons

4.1

Prep
25 min
Cook
25 min
Total
60 min

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

Hoisin (but not really) Country Ribs
Dinner Asian

Hoisin (but not really) Country Ribs

3.9

Prep
10 min
Cook
485 min
Total
495 min

Instructions

  1. 1 Heat the peanut oil in a large skillet over high heat. Brown the ribs evenly in the hot oil, about 5 minutes; remove from heat.
  2. 2 Stir the tomato sauce, dried onion, hoisin sauce, and shiitake mushrooms together in a slow cooker. Add the ribs to the sauce mixture, turning to coat in the sauce.
  3. 3 Cook on Low until the ribs are falling-apart tender, 8 to 10 hours.

By megsyintherain

Spicy Baked Tofu
Dinner Asian

Spicy Baked Tofu

4.4

Prep
10 min
Cook
30 min
Total
105 min

Instructions

  1. 1 Cover a plate with two paper towels. Place tofu on top and cover with two more paper towels. Place a heavy plate over the stack and let sit until liquid emerges from tofu, 5 to 30 minutes. Cut tofu into 1/2-inch strips.
  2. 2 Combine soy sauce, chili sauce, ginger, and hoisin sauce in a large resealable plastic bag. Add tofu, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour.
  3. 3 Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
  4. 4 Remove tofu from marinade and shake off excess. Arrange on the prepared baking sheet. Discard remaining marinade.
  5. 5 Bake in the preheated oven until firm, 30 to 35 minutes, flipping halfway through.

By Kiara Sexton

Spicy Chinese Barbeque Riblets
Dinner Asian

Spicy Chinese Barbeque Riblets

4.8

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine hoisin sauce, sugar, soy sauce, tomato paste, white wine, garlic, and hot sauce in large bowl; mix well.
  3. 3 Place riblets in a large roasting pan. Bake in the preheated oven, uncovered, for 45 minutes. Pour sauce over riblets; toss to coat. Continue baking until riblets are tender and sauce has thickened, stirring often, about 45 minutes more.

By Food Fighter

Spicy Hoisin Grilled Broccoli
Dinner Asian

Spicy Hoisin Grilled Broccoli

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Toss broccoli, sesame oil, hoisin sauce, soy sauce, chili oil, garlic powder, and crushed red pepper together in a bowl. Make sure broccoli is well coated.
  3. 3 Add broccoli to a grilling skillet and cook, turning as needed, until lightly browned and fork-tender, about 15 minutes.

By Chef Mo

Hoisin-Glazed Salmon
Dinner Asian

Hoisin-Glazed Salmon

4.7

Prep
10 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Whisk together soy sauce, hoisin sauce, olive oil, lemon juice, chili sauce, ginger, and garlic in a 9x13-inch baking dish. Place salmon fillets into the marinade and turn to evenly coat. Cover the dish with plastic wrap and marinate in the refrigerator for 30 minutes.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Remove and discard the plastic wrap from the salmon. Use a spoon to scoop up the marinade that has collected in the bottom of the baking dish and drizzle it over salmon fillets.
  4. 4 Bake in the preheated oven until salmon flakes easily with a fork, about 30 minutes.

By Lisa Arlotti