Stir-Fry: Pork, Apple, and Ginger Stir-Fry with Hoisin Sauce

Sep 13, 2008 I did a pared down, lighter-on-the-calories version of this and it was spectacular. I used 1 tbsp of olive oil supplemented with olive oil cooking spray rather than the peanut and sesame oils. I left out the cornstarch and just cooked the pork in the olive oil. I didn't have broccoli, so I used a green pepper, a red pepper, and an onion, all sliced. Oh, and I had 1.5 pounds of pork tenderloin, so I used it all. I left the sauce unchanged (except used splenda brown sugar blend instead of brown sugar); it is delicious as written. My husband loved it even though he doesn't normally like sweet foods, and our three male guests raved about it. I served it with a basic fried rice (3 cups cooked white rice, 1 egg, 3 tablespoons each of soy sauce and rice vinegar, all fried up together with olive oil).

—Arrowette 

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Hoisin Glazed Salmon

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Hoisin Glazed Salmon

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Soul-Soothing Supper: Hoisin Braised Short Ribs

Up until a couple years back, I was a staunch red meat avoider. Not because I was a vegetarian or had moral qualms over its consumption, but rather as a matter of taste. Steak, burgers, meatballs, and the whole lot of much-beloved American classics held no sway over my palate, until one simple but revelatory bite changed it all. No, it wasn't a dry-aged steak or juicy Shake Shack burger that changed my mind - though I'm now irretrievably enamored with both - but rather, a bite of tender, succulent, braised short ribs.

Little by little I came to crave these tender, boldly flavored bites, soon embracing carpaccio, tartare, roasted bone marrow, and even grilled beef tongue. But it's still tender, falling-off-the-bone short ribs that get me every time. So when I came across this beer and hoisin braised stunner of a recipe, I knew I'd have to simmer up a batch posthaste, as it would inevitably enter my meal rotation. Thankfully, I was right on this account and then some. Slightly sweet, tangy, and full of deeply meaty flavor, they're so lovely that I'd wager they'd have made a red meat convert of me far earlier had I only tried them years back.

Keep reading for the succulent and supereasy recipe.

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Hoisin Glazed Brussels Sprouts

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Stir-Fry: Pork, Apple, and Ginger Stir-Fry with Hoisin Sauce

Sep 13, 2008 I did a pared down, lighter-on-the-calories version of this and it was spectacular. I used 1 tbsp of olive oil supplemented with olive oil cooking spray rather than the peanut and sesame oils. I left out the cornstarch and just cooked the pork in the olive oil. I didn't have broccoli, so I used a green pepper, a red pepper, and an onion, all sliced. Oh, and I had 1.5 pounds of pork tenderloin, so I used it all. I left the sauce unchanged (except used splenda brown sugar blend instead of brown sugar); it is delicious as written. My husband loved it even though he doesn't normally like sweet foods, and our three male guests raved about it. I served it with a basic fried rice (3 cups cooked white rice, 1 egg, 3 tablespoons each of soy sauce and rice vinegar, all fried up together with olive oil).

—Arrowette 

View the original article here