Type what you have

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
• 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
• 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
• 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

Ingredients

• ✓ hoisin sauce
• peanut oil
• pork rib
• tomato sauce
• onion
• shiitake mushroom

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

Ingredients

• ✓ hoisin sauce
• tofu
• soy sauce
• chili sauce
• ginger root
• cooking spray

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

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
• sugar
• soy sauce
• tomato paste
• white wine
• garlic
• hot pepper sauce
• baby back rib

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

Ingredients

• ✓ hoisin sauce
• broccoli
• sesame oil
• soy sauce
• chili oil
• garlic powder
• red pepper

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

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
• soy sauce
• olive oil
• lemon juice
• chili garlic sauce
• ginger
• garlic
• salmon fillet

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

Ingredients

• ✓ hoisin sauce
• pork loin
• onion
• ginger root
• garlic
• bok choy
• red bell pepper
• white mushroom
• bean sprout
• sake
• soy sauce
• flour tortilla

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Wrap tortillas in foil.
2. 2 Heat a large skillet over high heat until very hot. Add pork, onion, ginger, and garlic; cook and stir until pork is brown and onion is tender, about 5 minutes. Mix in bok choy, red bell pepper, and mushrooms; cook and stir until bell pepper is tender-crisp, about 5 minutes. Remove pan from heat.
3. 3 Place tortillas in oven for 8 minutes, or until warm.
4. 4 Meanwhile, return pan to high heat source, and mix in bean sprouts, sake, and hoisin and soy sauces; cook and stir until bean sprouts are tender-crisp, about 5 minutes.
5. 5 Remove tortillas from oven. Divide pork mixture among tortillas, and roll up. Serve immediately.

By RUDEDUDE

Ingredients

• ✓ hoisin sauce
• ground beef
• peanut sauce
• lettuce
• cucumber
• carrot
• mint
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add hoisin sauce and peanut sauce; cook until heated through, 2 to 3 minutes.
2. 2 Spoon beef mixture into the center of lettuce leaves, taco-style. Top with cucumber, carrot, and mint. Season with salt and pepper.

By Christine Simon Michener

Ingredients

• ✓ hoisin sauce
• cranberry sauce
• soy sauce
• white wine
• honey
• red food coloring
• garlic salt
• five-spice powder
• pork sparerib
• water

Instructions

1. 1 In a large bowl, blend hoisin sauce, cranberry sauce, soy sauce, white wine, honey, and red food coloring. Mix in garlic salt and Chinese five-spice powder. Place ribs in the mixture. Cover, and marinate in the refrigerator at least 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place water in the bottom of a large roasting pan. Arrange ribs on the pan rack, and cook 30 minutes in the preheated oven. Cover with remaining sauce mixture, and continue cooking 30 minutes or until it has an internal temperature of 160 degrees F (70 degrees C).

By JRIVIERA77

Ingredients

• ✓ hoisin sauce
• sherry
• soy sauce
• barbecue sauce
• green onion
• garlic
• ginger root
• flank steak
• skewer

Instructions

1. 1 In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
2. 2 Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
3. 3 Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
4. 4 Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

By Vivian Chu

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
• pineapple juice
• soy sauce
• sherry
• cornstarch
• vegetable oil
• sesame oil
• shrimp
• pineapple
• red bell pepper
• onion
• snow pea
• garlic
• red pepper flakes
• scallion
• sesame seed

Instructions

1. 1 Whisk pineapple juice, hoisin sauce, soy sauce, sherry, and cornstarch together in a small bowl until well combined; set aside.
2. 2 Drizzle vegetable and sesame oils around the top of a wok or large skillet to coat the sides. Heat over medium-high heat for 1 minute. Pat shrimp dry with a paper towel and add to wok. Stir-fry for 1 minute on each side and transfer cooked shrimp to a clean plate.
3. 3 Add pineapple, red bell pepper, onion, and snow peas to the wok, and stir-fry for 2 to 3 minutes. Stir in garlic and red pepper flakes, and cook until fragrant, about 30 seconds.
4. 4 Return shrimp to the wok, and stir-fry an additional 2 minutes. Whisk stir-fry sauce a couple of times and pour over shrimp and vegetables, stirring constantly until thickened, about 1 minute.
5. 5 Serve immediately, garnished with scallions and sesame seeds.

By lutzflcat

Ingredients

• ✓ hoisin sauce
• white sugar
• black bean sauce
• parsley
• green onion
• soy sauce
• sherry
• sesame oil
• vegetable oil
• ginger root
• garlic
• five-spice powder
• chicken tender
• wooden skewer

Instructions

1. 1 Whisk together the sugar, black bean sauce, parsley, green onions, soy sauce, hoisin sauce, sherry, sesame oil, vegetable oil, ginger, garlic, and five-spice powder in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight, up to 2 days, turning occasionally.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Weave the chicken tenders onto skewers.
3. 3 Cook the skewered chicken on the preheated grill until no longer pink in the center and the juices run clear, turning occasionally, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By simplelittlecheffie

Ingredients

• ✓ hoisin sauce
• pineapple juice
• honey
• ketchup
• brown sugar
• soy sauce
• garlic
• ginger root

Instructions

1. 1 Combine pineapple juice, honey, ketchup, brown sugar, soy sauce, hoisin sauce, garlic, and ginger in a saucepan over medium heat. Whisk until well blended. Bring to a boil, stirring occasionally. Reduce heat to simmer; cook, stirring occasionally, until thickened, 25 to 30 minutes.

By Francine Lizotte Club Foody