Hoisin Beef Stir - Fry

This is another of the recipes I made on my Asian night, I also made garlic, ginger, green onion chicken, which I will be posting at a later date. As I stated on my last post, because I made a few dishes my ingredients were less than listed below, I think I have guessed right on the amounts to feed 4 as a main meal.

Ingredients

1 Teaspoon sesame oil
Black pepper to taste
6 Green onions, sliced thinly
2 Red chillies, finely chopped
2 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
80ml Chinese rice wine
60ml Soy sauce
800g Beef strips
1 Tablespoon peanut oil
1 Brown onion, sliced thinly
1 Red capsicum, sliced thinly
100g Fresh shiitake mushrooms, sliced thinly
500g Choy sum, halved
60ml Water
80ml Hoisin sauce (I use blue dragon brand.)


Method

1. Combine sesame oil, pepper, 3 sliced green onions, chillies, garlic, ginger, half the wine and half the soy sauce in a large bowl or storage container, add beef strips and toss to coat. Marinade several hours or overnight.

2. Heat peanut oil in a pan or wok, add beef mixture in batches and cook until browned, add onion and capsicum and stir-fry a couple of minutes.

3. Add mushrooms, choy sum stalks, water, hoisin and the remaining wine and soy sauce, stir-fry about 5 minutes or until vegetables are just tender.

4. Add choy sum leaves, stir-fry until leaves just wilt.

5. Divide among serving bowls and top with remaining green onion.

I served as is, to make a low carb meal, but if you want to add the carbs it is great paired with steamed Jasmine rice.

4 Servings

All photo's taken by me unless otherwise stated.

Hoisin Chicken Balls

This is one of my sisters favourites, made this as one of the dishes for my sisters birthday the other night, she absolutely loves these. This is a great party food, or a Sunday snack food when your chilling out watching your team play. It is also a good recipe, as this can be made ahead of time and just reheated in the microwave before serving.

Ingredients

1kg Chicken mince
2 Cups breadcrumbs (I use Japanese panko flakes, since finding these a couple of years ago I have never gone back, I think they are great, but regular breadcrumbs are fine.)
2 Cloves garlic,crushed
1 Small brown onion, finely chopped
80ml Hoisin sauce
1 Tablespoon soy sauce
2 Teaspoons ginger, finely grated
1/2 teaspoon sesame oil
1/2 teaspoon five spice powder
1 Egg
3 Tablespoons peanut oil


Dipping Sauce

1/2 Cup sweet chili sauce
2 Tablespoons white wine vinegar
2 Tablespoons coriander, finely chopped


Method

1. Preheat oven to 180c.

2. Combine chicken, breadcrumbs, onion, garlic, hoisin and soy sauces, ginger, sesame oil, five spice and egg in a bowl. Shape into balls, by rolling mixture between your hands.

3. Heat the oil in a large frying pan, cook chicken balls in batches, until browned all over (shake pan from time to time, to keep the round shape.)

4. Transfer chicken balls to an oven proof dish, bake in the oven for 15-20 minutes or until cooked through, serve with dipping sauce.


Dipping sauce

1. Combine all the ingredients in a bowl, mix well and pour into a serving bowl.



All photo's taken by me unless otherwise stated.

Hoisin Salmon Fillets with Stir Fry Vegetables

Here is a very easy but delicious and healthy salmon recipe. Makes a great mid week meal when you want no fuss and something on the table in 30 Min's.

Ingredients

4 Salmon fillets
2 Teaspoons fresh ginger, grated
4 Cloves garlic, sliced thinly
1 Cup hoisin sauce (I use blue dragon brand please note: that some brands can be very thick and overpowering so adjust for this, if you can get the blue dragon brand, I would recommend it as it is the best I've found out of all the other brands I've tried.)
4-5 Green onions, chopped
3 Sprigs fresh parsley


Vegetable Stir Fry

1 small onion, sliced
1 red pepper, sliced thinly
1 large carrot, sliced into strips
100g snow peas
150g bean sprouts
2 tablespoons soy sauce
1 tablespoon sherry
2 tablespoons water
1/2 teaspoon chicken stock, concentrated (powder, cube, paste)
2 teaspoons sugar


Method

1. I like to be able to eat the garlic once fish is cooked. As fish cooking time is short it does not cook. So I lightly fry sliced garlic on both sides to take the bite out of it. I then place it on fish fillets, I allow one garlic clove for each fillet. If you don't want to eat the garlic and just use for flavour, place sliced garlic directly onto fillets but discard once fish is cooked.

2. Add ginger to fillets about a 1/4 teaspoon each fillet. Pour hoisin sauce over and sprinkle with chopped onions. Place the sprigs of parsley on top.

3. Bake in pre-heated oven for 15-20 Min's (depending on thickness of fillet, mine were quite thick, but if they are thin it could be as quick as 10 Min's)cook until fish flakes easily. Discard parsley sprigs


For the stir fry

1. Heat some olive oil in a large fry pan or wok. Add onion and cook until onion softens.

2. Add the carrot, pepper, soy sauce, sherry, water, chicken stock and sugar, stir fry 2-3 Min's. Add snow peas and sprouts and stir fry until vegetables are just tender.

To serve place fillet on plate drizzle with hoisin sauce from pan and serve with stir fry veg on the side.

The great thing with a stir fry is you can use just about any vegetables you have in your fridge. I have listed the above veg but you can use whatever you want, this just happened to be what I had and wanted to use up.

All photo's taken by me unless otherwise stated.