Type what you have

Ingredients

• ✓ hoisin sauce
• red wine vinegar
• olive oil
• honey
• garlic
• salt
• black pepper

Instructions

1. 1 Whisk the red wine vinegar, olive oil, hoisin sauce, honey, garlic, salt, and pepper together in a bowl. Store in refrigerator. Shake well before use.

By Trishie

Ingredients

• ✓ hoisin sauce
• vegetable oil
• garlic
• ginger root
• water
• peanut butter
• lemon
• sweet chili sauce
• soy sauce
• red pepper flakes

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

Ingredients

• ✓ hoisin sauce
• ketchup
• brown sugar
• soy sauce
• sherry
• mustard
• garlic
• ginger
• 5-spice powder
• black pepper

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

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
• olive oil
• onion
• garlic
• ginger root
• ketchup
• brown sugar
• molasses
• rum
• tomato paste
• sherry vinegar
• chili powder
• cayenne pepper

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

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
• soy sauce
• sesame oil
• sugar
• garlic
• red pepper flake
• beef flank steak
• peanut oil
• green onion

Instructions

1. 1 Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a large bowl. Toss beef with marinade; cover the bowl and refrigerate for 1 hour to overnight.
2. 2 Heat peanut oil in a wok or large, nonstick skillet over high heat. Cook and stir green onions in hot oil for 5 to 10 seconds. Remove beef from marinade and add to green onions in the wok; discard marinade. Cook and stir until beef is no longer pink and begins to brown, about 5 minutes.

By Ang

Ingredients

• ✓ hoisin sauce
• gai lan
• white sugar
• soy sauce
• cornstarch
• rice vinegar
• sesame oil
• garlic
• ginger root

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook Chinese broccoli in boiling water, uncovered, until just tender, about 4 minutes.
3. 3 Drain and place in a shallow bowl.
4. 4 Whisk together hoisin sauce, sugar, soy sauce, cornstarch, rice vinegar, sesame oil, garlic, and ginger in a small saucepan over medium heat until sauce is thickened and no longer cloudy, 5 to 7 minutes.
5. 5 Pour sauce over broccoli; toss to coat and serve.

By Somer

Ingredients

• ✓ hoisin sauce
• soy sauce
• honey
• ketchup
• brown sugar
• rice wine
• red bean curd
• five-spice powder
• pork tenderloin

Instructions

1. 1 Gather all ingredients.
2. 2 Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red bean curd, and five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes.
3. 3 Meanwhile, slice each pork tenderloin lengthwise into 1 ½- to 2-inch-thick strips. Place pork strips in a large, resealable plastic bag.
4. 4 Pour marinade into the bag with the pork. Squeeze air from the bag, seal, and turn the bag a few times until pork is well coated. Marinate in the refrigerator, 2 hours to overnight.
5. 5 When ready to cook, preheat a charcoal grill for medium-high heat and lightly oil the grate.
6. 6 Remove pork from marinade and shake to remove excess liquid. Set aside the remaining marinade for basting.
7. 7 Rake the hot coals into two equal piles on opposite sides of the charcoal grate. Add a small container of water to the grate. Place pork strips in the center of the grate for indirect cooking.
8. 8 Cook pork over indirect heat, turning regularly and basting as desired, until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 30 minutes or longer.
9. 9 Serve hot and enjoy!

By DavidAndrea

Ingredients

• ✓ hoisin sauce
• ketchup
• honey
• soy sauce
• sake
• rice vinegar
• lemon juice
• ginger
• garlic
• five-spice powder
• pork sparerib

Instructions

1. 1 Gather all ingredients.
2. 2 Mix hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic, and five-spice powder together in a shallow glass dish. Place ribs in the dish and turn to coat. Cover and marinate in the refrigerator for 2 hours or up to overnight.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or a rack over the tray; arrange ribs on the grate.
4. 4 Cook in the preheated oven on the center rack for 40 minutes, turning and brushing with marinade every 10 minutes.
5. 5 Let marinade cook on for final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.

By IBNSHISHA

Ingredients

• ✓ hoisin sauce
• honey
• shaoxing wine
• kiwi
• soy sauce
• thai chile sauce
• garlic
• oyster sauce
• five-spice powder
• pork belly

Instructions

1. 1 Mix honey, cooking wine, hoisin sauce, kiwi, dark soy sauce, chile sauce, garlic, oyster sauce, and five-spice powder together in a large resealable plastic bag. Add pork belly. Seal bag, pressing out as much air as possible.
2. 2 Place bag on a plate and marinate pork belly in the refrigerator, flipping occasionally, for at least 2 days.
3. 3 Preheat oven to 275 degrees F (135 degrees C) with a rack in the upper third of the oven. Set a wire rack on a rimmed baking sheet.
4. 4 Place pork belly on the wire rack, reserving marinade.
5. 5 Bake pork belly in the preheated oven until the internal temperature reaches 160 degrees F (71 degrees C), about 1 hour. Remove pork belly from the oven; baste with reserved marinade.
6. 6 Move oven rack to the top position and preheat the oven's broiler.
7. 7 Broil pork until it is dark and glossy and the edges start to blacken, about 5 minutes. Flip and baste on the second side. Continue broiling until second side darkens and starts to blacken, about 5 minutes more. Slice with a sharp knife.

By MelisaG

Ingredients

• ✓ hoisin sauce
• water
• yeast
• vegetable oil
• white sugar
• self-rising flour
• barbecued pork
• green onion
• cayenne pepper
• sesame oil

Instructions

1. 1 Pour water into a bowl. Sprinkle in yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Add vegetable oil, sugar, and self-rising flour. Mix using a wooden spoon until a shaggy dough comes together.
2. 2 Turn dough out onto your counter and knead into a smooth ball, about 10 minutes. Transfer dough ball into a lightly oiled bowl. Flip to lightly coat. Cover and let rise in a warm spot until doubled in size, about 2 hours.
3. 3 Combine pork, green onions, cayenne pepper, sesame oil, and hoisin sauce in a separate bowl. Mix well and refrigerate.
4. 4 Add a couple inches of water to a Dutch oven and set a bamboo steamer on top.
5. 5 Poke dough down to deflate and transfer to a lightly floured surface. Cut dough in half and roll each half into a long tube. Divide each tube into 6 pieces. Roll each piece into a ball and press into a disk. Roll each disk until about 1/8-inch thick and 4 to 5 inches wide. Roll out edges so they are slightly thinner than the center.
6. 6 Transfer a spoonful of filling onto the center of each dough circle. Pinch edges together to form multiple small pleats, moistening edges with water if needed. Squeeze pleats together at the top to seal in the filling. Place pork buns on individual squares of parchment paper. Transfer them to the cold steamer, cover, and let proof until noticeably puffed, 30 to 45 minutes.
7. 7 Bring the water in the Dutch oven to a boil over high heat. Set timer for 10 minutes. Turn off heat and leave buns covered for 15 minutes. Uncover and transfer to plate.
8. 8 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ hoisin sauce
• pork tenderloin
• soy sauce
• sherry
• black bean sauce
• ginger root
• brown sugar
• garlic
• sesame oil
• five-spice powder

Instructions

1. 1 Whisk soy sauce, hoisin sauce, sherry, black bean sauce, ginger, brown sugar, garlic, sesame oil, and five-spice powder together in a shallow glass dish. Add tenderloins; turn to evenly coat. Cover the dish with plastic wrap and marinate in the refrigerator for at least 2 hours or up to 24 hours.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 While the oven preheats, remove tenderloins from the refrigerator. Remove tenderloins from marinade and shake off excess. Discard remaining marinade.
4. 4 Bake in the preheated oven to desired doneness, 30 to 35 minutes. Let stand 10 minutes, then slice diagonally into thin slices.

By JENNIFER72_00

Ingredients

• ✓ hoisin sauce
• sherry
• ginger root
• oyster sauce
• five-spice powder
• soy sauce
• sugar
• ketchup
• cinnamon
• pork shoulder
• honey

Instructions

1. 1 In bowl, stir together sherry, ginger root, oyster sauce, five-spice powder, soy sauce, white sugar, sugar, hoisin sauce, ketchup and cinnamon.
2. 2 Cut pork into 5x2 inch strips. Place strips flat in a shallow baking dish. Pour marinade over pork strips. Let pork marinate at least 6 hours in refrigerator.
3. 3 Drain, reserving marinade. Mix honey and 3 tablespoon reserved marinade in a small bowl; set aside. Preheat oven to 350 degrees F (175 degrees C).
4. 4 Fill a shallow roasting pan with water and place in bottom of oven. Carefully place pork strips on a roasting rack above roasting pan so all sides are exposed to heat. If you don't have a roasting rack, insert the curved end of an S-shaped hook, paper clip, or drapery hook in pork strips and hang them from the top shelf.
5. 5 Roast for 30 minutes. Baste pork strips with honey mixture. Roast 15 minutes and baste again. Roast 10 minutes longer or until pork strips are crisp and golden brown. Remove from oven and let cool.

By SHERRY_G

Ingredients

• ✓ hoisin sauce
• szechuan peppercorn
• peanut oil
• garlic
• ginger powder
• red wine vinegar
• soy sauce
• green onion
• sesame oil
• green bean
• sesame seed

Instructions

1. 1 Cook and stir peppercorns in a dry skillet over medium heat until aromatic, 2 to 3 minutes. Grind peppercorns using a mortar and pestle.
2. 2 Heat peanut oil in a small skillet over medium heat; add garlic and cook until lightly browned, about 1 minute. Mix ground peppercorns and ginger into garlic.
3. 3 Mix red wine vinegar, soy sauce, green onion, hoisin sauce, and sesame oil into garlic mixture; cook and stir until sauce is heated through, 2 to 4 minutes.
4. 4 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, about 5 minutes.
5. 5 Toss green beans and sauce together in a bowl; top with sesame seeds.

By Jordan VanDijk

Ingredients

• ✓ hoisin sauce
• flank steak
• cornstarch
• olive oil
• onion
• garlic
• green onion
• soy sauce
• water
• brown sugar
• ginger root

Instructions

1. 1 Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes.
2. 2 Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.

By leith123

Ingredients

• ✓ hoisin sauce
• beef skirt steak
• vinegar
• soy sauce
• hot sauce
• sesame oil
• ginger
• garlic
• brown sugar
• salt
• black pepper
• green onion
• sesame seed

Instructions

1. 1 Whisk hoisin sauce, vinegar, soy sauce, hot sauce, sesame oil, grated ginger, garlic, brown sugar, salt, and pepper together in a large mixing bowl.
2. 2 Cut skirt steak crosswise into about 4 or 5 smaller pieces. Transfer steak into marinade and toss until all pieces are evenly coated. Cover with plastic wrap. Refrigerate; marinate at least 2 hours and up to 12 hours.
3. 3 Line a baking pan with paper towels. Transfer pieces of steak to the paper towels and mop off some of the marinade.
4. 4 Preheat an outdoor grill for high heat and lightly oil the grate.
5. 5 Transfer steak pieces to grill. Cook to medium rare or medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read between 130 and 135 degrees F (about 54 degrees C). Thinner pieces might finish earlier. Transfer steak to a warm plate. Let rest for a few minutes.
6. 6 Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced green onions.

By John Mitzewich

Ingredients

• ✓ hoisin sauce
• ✓ hoisin sauce
• pork chop
• cornstarch
• chicken broth
• cornstarch
• rice vinegar
• sugar
• red pepper flakes
• sesame oil
• garlic
• ginger root
• carrot
• green bell pepper
• water chestnut
• green onion

Instructions

1. 1 Mix the sliced pork, 1 tablespoon hoisin sauce, and 1 tablespoon cornstarch together in a bowl. Set aside. Combine the remaining 2 tablespoons hoisin sauce, chicken broth, and 1 tablespoon cornstarch with rice vinegar, sugar, and cayenne pepper in small bowl. Set aside.
2. 2 Heat the sesame oil in a skillet over medium-high heat. Stir in the pork; cook and stir until the pork begins to brown, about 5 minutes. Add the garlic and ginger; cook and stir until fragrant. Mix in the carrot, bell pepper, and water chestnuts, cooking until the carrots are tender. Stir in the reserved hoisin sauce mixture and continue cooking and stirring until the flavors are combined, about 3 minutes.

By vchooch13

Ingredients

• ✓ hoisin sauce
• chicken broth
• sesame oil
• soy sauce
• cornstarch
• garlic
• sriracha
• chicken breast
• cornstarch
• soy sauce
• cooking spray
• scallion
• sesame seed

Instructions

1. 1 For the sauce: Combine broth, sesame oil, soy sauce, hoisin sauce, cornstarch, garlic, and Sriracha in a medium saucepan. Whisk until cornstarch is dissolved. Bring to a boil over medium-high heat. Reduce heat to low.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) according to the manufacturer's instructions.
3. 3 Place chicken, cornstarch, and soy sauce into a bowl and stir until chicken is evenly coated. Transfer chicken to the air fryer basket. Spray with cooking spray.
4. 4 Cook in the preheated air fryer for 8 minutes. Shake the basket, breaking up any pieces that have stuck together, and spray with cooking spray again. Continue to cook until chicken is no longer pink in the center, about 8 minutes more.
5. 5 Transfer chicken to a large bowl. Pour sauce over chicken and toss to coat. Garnish with scallions and sesame seeds.

By Soup Loving Nicole

Ingredients

• ✓ hoisin sauce
• chicken broth
• soy sauce
• cornstarch
• ginger
• rice vinegar
• brown sugar
• white pepper
• red pepper flakes
• firm tofu
• canola oil
• green onion
• peanut
• sesame seed

Instructions

1. 1 Whisk together broth, soy sauce, hoisin, 1 teaspoon cornstarch, ginger, vinegar, brown sugar, white pepper, and red pepper flakes in a small bowl until well combined. Set sauce aside.
2. 2 Place remaining cornstarch in a large resealable plastic bag. Tear off bite-sized chunks of tofu and drop them into the bag. Shake until each piece is evenly coated. Sprinkle on cornstarch by hand, if needed, to coat each piece well.
3. 3 Heat oil in a wok or large nonstick skillet over medium-high heat until hot. Add tofu pieces one by one and cook until golden brown. Use a slotted spoon to move and turn tofu pieces until browned on all sides, 10 to 15 minutes. Transfer to a plate lined with paper towels. Pour out any remaining oil in the wok.
4. 4 Add the white parts of green onions to the wok and cook until fragrant, about 1 minute. Pour in sauce. Allow to heat and thicken, about 2 minutes. Return tofu to the wok and toss to coat. Discard ginger. Garnish with the green parts of green onions, peanuts, and sesame seeds.

By Buckwheat Queen

Ingredients

• ✓ hoisin sauce
• beef broth
• soy sauce
• sesame oil
• oyster sauce
• cornstarch
• brown sugar
• strip steak
• butter
• broccoli rice
• garlic
• salt
• black pepper
• sesame seed
• red pepper flakes

Instructions

1. 1 Whisk together beef broth, hoisin sauce, soy sauce, 1 tablespoon sesame oil, oyster sauce, cornstarch, and brown sugar in a bowl until cornstarch and sugar are dissolved.
2. 2 Place sliced steak in a separate bowl and drizzle with remaining 1 tablespoon of sesame oil. Stir until evenly coated.
3. 3 Melt butter in a large skillet over medium-high heat. Add broccoli rice, garlic, salt, and pepper. Cook for 5 minutes; stirring occasionally. Divide broccoli rice into serving bowls.
4. 4 Add beef to the skillet. Cook over medium-high heat, stirring continually, for 5 minutes. Pour sauce over beef and cook for 5 more minutes or until sauce has thickened.
5. 5 Spoon beef over broccoli rice. Garnish with sesame seeds and crushed red pepper.

By Soup Loving Nicole

Ingredients

• ✓ hoisin sauce
• soy sauce
• honey
• rice wine
• sake
• dry sherry
• ketchup
• brown sugar
• garlic
• five-spice powder
• black pepper
• cayenne pepper
• curing salt
• pork butt
• red food coloring
• kosher salt

Instructions

1. 1 Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
2. 2 Cut pork in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
3. 3 Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
4. 4 Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
5. 5 Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
6. 6 Transfer pork sections to grate over indirect heat on the prepared grill. Cover and cook for about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
7. 7 Place leftover marinade in a saucepan; bring to a boil; let simmer for 1 minute. Remove from heat. Now you can use it to brush over the cooked pork.

By John Mitzewich

Ingredients

• ✓ hoisin sauce
• water
• sesame oil
• cornstarch
• chicken breast
• oyster sauce
• soy sauce
• vegetable oil
• egg
• cabbage
• coleslaw mix
• shiitake mushroom
• garlic
• sherry
• green onion

Instructions

1. 1 Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Add chicken, toss to coat, and set aside.
2. 2 Combine remaining 4 tablespoons water and 1 teaspoon sesame oil in a separate bowl. Whisk in hoisin sauce, oyster sauce, and soy sauce until well combined; set sauce aside.
3. 3 Heat 1 teaspoon oil in a skillet over medium heat. Add eggs and cook for 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
4. 4 Add marinated chicken to the skillet and cook over medium-high heat for 6 minutes. Flip and cook until golden brown on the outside and the juices run clear, about 6 minutes more; transfer to a plate.
5. 5 Heat remaining 1 teaspoon oil in the skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry; cook until cabbage starts to wilt, about 2 minutes. Add chicken, sliced egg, and reserved sauce to the skillet; cook, stirring occasionally, until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ hoisin sauce
• curry powder
• cayenne pepper
• ginger
• soy sauce
• honey
• cornstarch
• chicken broth
• green onion
• bean sprout
• garlic
• red bell pepper
• carrot
• onion
• mushroom
• vegetable oil
• spaghetti

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Heat oil in a large wok or sauté pan. Stir-fry mushrooms, onion, carrots, peppers, and garlic until tender. Stir in bean sprouts and green onions; cook for 1 minute.
3. 3 Mix chicken broth and cornstarch in a small bowl and add to stir-fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper, and curry powder. Cook and stir until thickened and bubbly.
4. 4 Add cooked spaghetti; toss to coat.

By ANGCHICK

Ingredients

• ✓ hoisin sauce
• rice
• bamboo shoot
• water chestnut
• baby corn
• onion
• green bell pepper
• carrot
• water
• chicken breast
• vegetable oil
• salt
• ginger
• sugar
• garlic
• chile oil
• green onion
• soy sauce
• red pepper

Instructions

1. 1 Mix pepper pods, soy sauce, green onion, hoisin sauce, chile oil, garlic, sugar, ginger, and salt for sauce together in a bowl; set aside.
2. 2 Heat about 1 inch vegetable oil in a wok over medium-high heat. Add chicken; stir and saute until no longer pink, about 3 minutes. Remove chicken with a slotted spoon and set on a plate. Pour hot oil into a container and discard when cool.
3. 3 Add water to the wok and bring to a boil. Add carrots, bell pepper, onion, corn, water chestnuts, and bamboo shoots; cook and stir for about 1 minute. Remove with a slotted spoon to a bowl. Pour out and discard any remaining water.
4. 4 Pour the reserved sauce into the wok. Stir and heat over medium heat. Add chicken and vegetables to the sauce; stir until well coated. Remove pepper pods and serve over cooked rice.

By Tracy Monroe

Ingredients

• ✓ hoisin sauce
• white pepper
• sesame oil
• shortening
• water
• cornstarch
• water
• oyster sauce
• soy sauce
• white sugar
• soy sauce
• soy sauce
• pork
• shortening
• baking powder
• active dry yeast
• water
• white sugar
• all-purpose flour

Instructions

1. 1 Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons shortening and the yeast mixture; mix well.
2. 2 Knead the dough until smooth and elastic. Place the dough in a greased bowl, and cover it with a sheet of cling wrap. Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.
3. 3 Cut the pork into 2 inch thick strips. Use fork to prick it all over. Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. Grill the pork until cooked and charred. Cut roasted port into 1/2 inch cubes.
4. 4 Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil. Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened. Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. Cool, and mix in the roasted pork.
5. 5 Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. Roll the dough into a long roll, and divide it into 24 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes.
6. 6 Steam buns for 12 minutes. Serve.

By Michelle Chen

Ingredients

• ✓ hoisin sauce
• chili oil
• green onion
• balsamic vinegar
• soy sauce
• vegetable oil
• wonton wrapper
• egg white
• white pepper
• salt
• sugar
• ginger root
• garlic
• sesame oil
• soy sauce
• bok choy leaves
• green onion
• bamboo shoot
• dandelion green
• napa cabbage
• ground pork

Instructions

1. 1 Combine pork, cabbage, dandelion greens, bamboo shoots, 4 minced green onions, bok choy, 3 tablespoons soy sauce, 4 teaspoons sesame oil, 3 cloves minced garlic, 1 tablespoon minced ginger, 1 teaspoon sugar, salt, and white pepper in a large bowl. Cover the bowl; refrigerate 6 hours to overnight.
2. 2 Beat egg white with 1 tablespoon water in a small bowl; set aside. Place 1 wonton wrapper on a flat work surface (cover additional wrappers with a moist towel to prevent drying); place 1 tablespoon pork mixture in center of wrapper. Brush edges of wrapper with egg white. Fold wrapper around filling and seal edges with a moistened fork. Repeat with remaining wrappers, pork mixture, and egg white.
3. 3 Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat; add dumplings, in batches, seam-sides up. Cook until dumplings are slightly brown, 30 to 60 seconds. Pour ½ cup water into the skillet; cover. Gently steam dumplings until they begin to sizzle and water evaporates, 7 to 8 minutes. Flip dumplings; continue cooking until bottoms begin to brown, 3 to 5 minutes. Repeat with remaining dumplings.
4. 4 Combine ½ cup soy sauce, hoisin, vinegar, 2 tablespoons chopped green onion, remaining 4 teaspoons sesame oil, 2 teaspoons chili oil, remaining 2 cloves minced garlic, remaining 1 teaspoon minced ginger, and remaining 1 teaspoon sugar in a large bowl for the dipping sauce.

By Challena

Ingredients

• ✓ hoisin sauce
• moo shu pancake
• sesame oil
• soy sauce
• white wine
• egg
• sesame oil
• vegetable oil
• black pepper
• white sugar
• cornstarch
• white wine
• soy sauce
• napa cabbage
• ginger
• garlic
• green onion
• shiitake mushroom
• pork tenderloin
• cornstarch
• sesame oil
• white wine
• soy sauce

Instructions

1. 1 Gather the ingredients.
2. 2 Place 2 tablespoons of soy sauce, 2 tablespoons of white wine, 1 teaspoon of sesame oil, and 2 teaspoons of cornstarch in a non-reactive bowl; stir until smooth. Stir pork into marinade until thoroughly coated; refrigerate for 30 minutes to an hour.
3. 3 Meanwhile, pour hot water over mushrooms in a bowl; set aside to soften for 15 to 20 minutes. Drain mushrooms; pat dry, remove any hard stem pieces, and finely chop. Combine mushrooms, green onions, garlic, and ginger in a bowl; set aside.
4. 4 Remove outer leaves from napa cabbage; tear green leafy portions from the central stalks of the leaves. Slice stalks into thin 1-inch pieces. Finely chop green leafy portions, and set aside the sliced stems and chopped leaves in separate bowls.
5. 5 Combine 3 tablespoons of soy sauce, 3 tablespoons of white wine, 1/2 teaspoon of cornstarch, sugar, and ground black pepper in a small bowl; set aside.
6. 6 Heat vegetable oil and 1 teaspoon of sesame oil in a wok over medium-high heat. Add marinated pork; cook and stir until cooked through and edges have begun to brown, about 5 minutes. Transfer pork to a bowl.
7. 7 Pour beaten eggs into the hot wok, adding more vegetable oil if necessary; cook and stir until eggs are scrambled, firm, and well-broken up, about 2 minutes. Stir in mushroom mixture; cook and stir 1 to 2 minutes. Add napa cabbage stem pieces; cook and stir until hot but still crunchy, about 1 minute. Add chopped cabbage leaves and 2 tablespoons of white wine; cook and stir until hot, about 1 minute. Add cooked pork and reserved cornstarch mixture. Stir everything together until slightly thickened and hot, about 2 minutes.
8. 8 Mix hoisin sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil in a small bowl until thoroughly combined.
9. 9 To serve, spread about 1 tablespoon of hoisin mixture on each pancake, top with about 1/2 cup of the pork mixture, roll, and serve.

By Lindsay

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