Broccoli In Hoisin Sauce Recipes

Steps:

• In a large skillet or wok, stir-fry the broccoli, garlic and ginger in oil for 2-3 minutes or until broccoli is crisp-tender. Add the water, hoisin sauce and salt. Cook and stir until sauce is thickened.

Steps:

• Heat oil in wok or skillet on high. Add garlic, ginger and green onions. Cook for 30 seconds.
• Add broccoli and stir fry for about 2 minutes. Add water, soy sauce and hoisin sauce and bring to a boil. Cook, stirring for 3 - 4 minutes, until broccoli is glazed with sauce.

Steps:

• In a large bowl, stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch, add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes
• Bring 2 quarts of water to a rolling boil in a large saucepan and add the Chinese broccoli. Boil 2 minutes, until it is just crisp-tender, and transfer it to a bowl of cold water. Do not drain the water from the pot. Drain the broccoli and dry on paper towels. Cut into 2-inch lengths
• Combine the remaining rice wine, the hoisin sauce and the soy sauce in a small bowl and set near your wok
• Bring the water in the pot back to a boil, add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the remaining oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the mushrooms, chicken, broccoli, hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• 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.
• Add broccoli to a grilling skillet and cook, turning as needed, until lightly browned and fork-tender, about 15 minutes.

Steps:

• Heat 2.5cm of oil in a small saucepan until a small piece of bread sizzles. Add the shallots and garlic, and fry for about 2 mins or until golden. Drain on kitchen paper and sprinkle with salt.
• Bring a large pan of water to the boil. Add the broccoli and blanch for 5-10 mins until just cooked, then drain. Serve immediately on a large platter drizzled with the hoisin sauce and sprinkled with the fried garlic and shallots.

Steps:

• Heat oil in a wok over medium/high heat. Add chicken and stir-fry for 2-3 minutes, or until browned and cooked through. Remove from wok and set aside.
• Add garlic and chilli to the wok with the frozen broccoli. Stir-fry 4-5 minutes or until broccoli has softened.
• Return chicken, add hoisin sauce, toss to coat and heat through. Serve with rice.

Steps:

• In a medium bowl, mix pork, soy sauce, honey, juice, and cornstarch.
• Marinate for about an hour.
• In a wok or large nonstick skillet, heat oil over medium heat.
• Add pork and stir-fry over high heat for 3 minutes.
• Add broccoli and scallions and stir-fry for about 2 minutes more.
• Then stir in hoisin sauce and toss until meat and vegetables are coated with sauce and cooked through.
• Serve hot with rice.