Hoisin Braised Pork Mushrooms And Green Beans On Noodles Recipes

Steps:

• Trim excess fat and silverskin from tenderloin. Cut into 1-inch pieces, pat with paper towels, rub with some sesame oil, and season with salt and freshly ground black pepper.
• Place a medium skillet over medium high heat, add 1 tablespoon sesame oil. When oil shimmers, add pork and cook until browned and cooked partially, about 2 to 3 minutes per side.
• Remove pork to a plate, return skillet to stove, and add garlic. When garlic is fragrant, add green beans and stir occasionally until browned, about 3 minutes. Add sherry and hoisin, stir to combine, and cook until beans are tender and sauce is reduced slightly and sherry smell is cooked off, about 4 minutes. Return pork to pot, turn to coat in sauce, season with salt and freshly ground black pepper. Sprinkle with sesame seeds and green onions, if using, and serve over rice.

Steps:

• Combine pork and five-spice powder in medium bowl; mix well. Sprinkle pork with pepper and lightly with salt. Add flour and toss to coat.
• Heat vegetable oil in heavy large pot over medium-high heat. Add half of pork and saut) until brown, about 4 minutes; transfer to bowl. Add remaining pork and sauté until brown, about 4 minutes. Return pork and any juices from bowl to pot. Add mushrooms, broth, 1 1/4 cups green onions, hoisin, soy sauce and ginger and bring to boil, scraping up browned bits. Reduce heat to low, cover and simmer until pork is just tender, stirring occasionally, about 50 minutes. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.) Add green beans. Cover; simmer 5 minutes. Uncover; simmer until beans are crisp-tender, stirring occasionally, about 5 minutes.
• Meanwhile, cook linguine in medium pot of boiling salted water until just tender but still firm to bite. Drain well. Return linguine to pot; mix in sesame oil.
• Transfer linguine to serving bowl. Top with pork mixture. Sprinkle with remaining 1/4 cup green onions.

Steps:

• Heat a grill pan over medium-high heat.
• Brush the hoisin sauce on both sides of each pork chop, and sprinkle both sides lightly with salt and pepper. Rest at room temperature for 15 minutes.
• Bring 12 cups water to a boil in a large saucepan. Remove from the heat and add the dried rice noodles to submerge. When the noodles are tender but still have some bite, about 3 minutes, drain through a fine mesh sieve. Reserve the noodles for a later use.
• Toss the eggplant and string beans in the oil with some salt and pepper, and then transfer to the grill. Cook the eggplant until tender but they still hold their shape, 2 to 3 minutes per side. Grill the string beans, turning occasionally, until charred and crisp-tender, about 4 minutes. Transfer the eggplant and string beans to a cutting board and cut into bite-size pieces.
• Reduce the heat to medium. Grill the pork chops until just cooked through, 2 minutes per side. Remove the pork chops to a plate and rest for 5 minutes, then thinly slice across the grain.
• In a small bowl, mix together the fish sauce, sugar, vinegar, chili-garlic sauce and 1/2 cup water.
• Divide the noodles, pork slices, eggplant, string beans, cilantro, tomatoes, peanuts and fish sauce mixture among four large serving bowls. Serve with more chili-garlic sauce on the side.

Steps:

• Preheat oven to 475°. Off the heat, mix first 5 ingredients in a small saucepan. Place tenderloin on a greased rack in a foil-lined 15x10x1-in. pan; brush with 1/4 cup hoisin mixture. Roast until a thermometer reads 145°, 15-20 minutes., Stir water into remaining hoisin mixture; bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, about 5 minutes, stirring occasionally. Remove from heat; stir in butter. Keep warm., Remove pork from oven; let stand 5 minutes before slicing. Cook noodles according to package directions, omitting seasoning packets; drain. Serve with pork; top with sauce and green onions.

Steps:

• Prepare noodles according to package directions.
• Meanwhile, cut pork crosswise into 1/4-inch thick slices; cut slices in half.
• Heat oil in a large deep nonstick skillet over medium-high heat until hot.
• Add pork, garlic and ginger; stir-fry 3 minutes or until pork is no longer pink.
• Transfer mixture to a bowl; set aside.
• Add bell pepper and snow peas to skillet; stir fry 1 minute.
• Combine broth and cornstarch; mix well.
• Add broth mixture, hoisin sauce and soy sauce to skillet; bring to a boil, stirring constantly.
• Add pork mixture; stir-fry 1 minute or until pork is cooked through.
• Drain noodles; transfer to 6 serving plates.
• Spoon pork mixture over noodles; sprinkle with green onions.
• Garnish with peanuts or cashews, if desired.
• SUBSTITUTION TIP: Use sugar snap peas if snow pea pods are not available.
• NUTRITIONAL INFORMATION:.
• Based on individual serving.
• Calories: 416.
• Total Fat: 10 g.
• Carbohydrates: 49 g.
• Protein: 29 g.

Steps:

• Boil the noodles following pack instructions, adding the green beans for the final 2 mins. Drain and set aside.
• In a small bowl, mix together the hoisin, lime juice and chilli sauce. In a wok or frying pan, heat the oil, then fry the mince until nicely browned. Add the garlic and fry for 1 min more. Stir in the hoisin mixture and cook for a few mins more until sticky. Finally, stir in the noodles, beans and half the spring onions to heat through. Scatter over the remaining spring onions to serve.

Steps:

• Preheat oven to 400º.
• Stir hoisin sauce, orange juice, soy sauce and olive oil together in a large bowl. Add green beans, toss to coat, and season with salt and pepper. (Hoisin sauce is very salty, so be careful not to over-salt the green beans.).
• Spread beans in an even layer on a baking sheet with sides and roast for 15 to 20 minutes, until they are soft and slightly shriveled.
• Sprinkle beans with chives and toss gently. Transfer to a serving dish, drizzle with pan juices, and sprinkle with the sesame seeds.
• Serve warm or at room temperature.

Steps:

• Whisk hoisin sauce, soy sauce, sesame oil, and garlic together in a bowl. Set aside.
• 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.
• Bring hoisin mixture to a simmer in the same skillet over medium-high heat. Add green beans.
• Saute until desired doneness, about 5 minutes.