hoisin sauce

I made stir fry tonight. I decided that it would be a good way to use up all of last week's (still fresh) veggies so that I could wash the Fridge Smart containers and fill them up with all the new veggies that I bought yesterday. Good idea eh?

So I have this hoisin sauce. I bought it once upon a time for a recipe and I love the taste of it. It's nice and Chinese-foody and sweet, and it's probably the stuff they use on Shanghai noodles, among other things. I decided I was going to just start frying stuff and add it. Then I googled "Hoisin sauce" and stir fry and found a really simple recipe. I made it. I added cashews. I'm in love with this new stir fry. It's not like it's something really exotic or crazy fancy or anything like that - it just tastes good and it's ridiculously easy to make.

Guess what. The kids hated it. This is why I don't make nice veggie things often enough, the kids just refuse to eat it, and I fight with them and it ruins the whole dinner. Today Tennyson took one bite, spit it out and said "I don't like it." In my most mature, motherly manner I said; "Fine. Then go away." And he did. I continued to enjoy my dinner.

Guess what he's getting when he's hungry later.

Chicken With Hoisin Sauce

Ingredients

1lb. boneless chicken breasts,cut into 1" cubes
1Tbs. soy sauce
1Tbs sugar
1Tbs. cornstarch
1/2 can water chestnuts,sliced
2Tbs hoisin sauce
1c mushrooms,sliced
1/4lb. pea pods
1 red or green pepper,cut into 1" cubes
1/2c cashews,salt rinsed off
2-3Tbs peanut or canola oil

Directions
  1. Combine soy sauce, sugar and cornstarch and marinate chicken cubes for at least 30 minutes.
  2. Heat wok or fry pan and and add 1-2 Tbs. oil. Stir fry chicken till it turns white. Remove.
  3. Add 1 Tbs oil to wok. Stir fry vegetables until slightly cooked (still crisp).
  4. Add reserved chicken, cashews and hoisin sauce. Stir until heated through.
  5. Serve with white or fried rice.
I just used the veggies I had - celery, broccoli, a red pepper, mushrooms and carrots. I did add the cashews at the end too (as well as the mushrooms). It was good. Otherwise, I kept the saucy ingredients the same. I had a monstrous pile of veggies to use, so I threw in a half cup or so of water with them to help cook (re: steam) everything without adding a bunch of extra oil. It actually doesn't turn out real saucy in the end, so don't fully expect to wet your rice much, but it tastes fantastic!

Comments

Q&L said…
sounds delicious! I've been wondering how to make that simple sweetish sauce they dose all their veggies and noodles in, its soooo good! This is probably it.
February 12, 2011 at 5:33 PM
Tiffany said…
The other one is oyster sauce. It's yummy too, and I'm SURE that's what they use to make the Chinese mixed veggies on the buffets. So good!!
February 12, 2011 at 7:50 PM
Tiffany said…
I think the hoisin sauce is the sauce they use for Shanghai noodles, actually. Mmmm. I'm going to make some one day soon I think.
February 12, 2011 at 7:51 PM
quinnandlyla said…
i've used oyster sauce for stir-fry's, but almost think hoison would taste better on the veggie mixes..?? guess I'll have to experiment to find out.
February 15, 2011 at 11:52 AM
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