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My Oh-Yeah Sauce
Pantry American

My Oh-Yeah Sauce

4.5

Prep
10 min
Cook
Total
10 min

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

Spicy Thai Peanut Sauce
Pantry Asian

Spicy Thai Peanut Sauce

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat vegetable oil in a medium saucepan over medium heat. Cook and stir garlic and ginger in hot oil until fragrant, about 1 minute. Add hot water, peanut butter, and lemon juice to the saucepan; stir until smooth. Stir chili sauce, hoisin sauce, and soy sauce into the peanut butter mixture.
  2. 2 Reduce heat to low and cook sauce at a simmer until thickened, about 5 minutes. Add red pepper flakes; stir.

By Genevieve

Pacific Rim Barbeque Sauce
Pantry Asian

Pacific Rim Barbeque Sauce

4.3

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Mix ketchup, brown sugar, soy sauce, sherry, hoisin sauce, Dijon mustard, garlic, ginger, 5-spice powder, and pepper in a saucepan over medium-low heat. Cook and stir until flavors combine, 10 to 15 minutes.

By Kelly Joy

Caribbean BBQ Sauce II
Pantry Caribbean

Caribbean BBQ Sauce II

4.4

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat the olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, and ginger, and cook until tender.
  3. 3 Reduce heat to low. Mix in ketchup, brown sugar, molasses, rum, hoisin sauce, tomato paste, vinegar, chili powder, and cayenne pepper. Cook and stir 5 minutes, until well blended and heated through. Stir in remaining rum.

By BAJATHECAT

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

Vegan Lettuce Wraps
Appetizer American

Vegan Lettuce Wraps

Prep
40 min
Cook
7 min
Total
47 min

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

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

Succulent Baked Pork Chops

Succulent Baked Pork Chops

4.1

Prep
10 min
Cook
30 min
Total
70 min

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

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

Hoisin Sautéed Green Beans
Side Dish Asian

Hoisin Sautéed Green Beans

4.0

Prep
5 min
Cook
15 min
Total
20 min

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

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

Ginger Orange Glazed Chicken Wings
Appetizer

Ginger Orange Glazed Chicken Wings

4.1

Prep
20 min
Cook
45 min
Total
545 min

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

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