ISO: recent hoisin sauce recipe

[Mbart]

Drats! I knew I should've copied this when I saw it...recently (I'd guess in the last 10 days) someone posted a recipe with hoisin sauce in it that I wanted to try, but now I can't find it. I searched under Hoisin sauce, but still didn't see it...it's not the shrimp one that's been up recently. Nor the lettuce cups, it was a really simple recipe (right up my alley!) I can't remember even what the meat/main ingredient was. I think whoever posted it was saying they just made it for dinner that night, or recently. I know I'm not giving you much to go by, but if this rings a bell with the author, or anyone, can you point me in the right direction? Thanks!

[Melman]

The Maple Glazed Salmon that so many people rave about has hoisin sauce in it. It's been a very current topic. Could that be it?? I tried it this weekend but grilled it instead of broiled it. I wasn't choked up with the grilled method...it was ok..but not the raving reviews that everyone else has had. BUT....I stuck half the glaze in the refrigerator and plan to check it out with another piece of salmon cooked under the broiler a little later this week.

[Julia1Pin]

I don't know if this was it, but:

Minced Chicken Lettuce Wraps
Serves 4 people
2 1/2 oz. bean thread noodles or rice noodles (get very skinny noodles) – I always use rice noodles
5 cups Canola oil
Heat oil in a large pot until very hot. To test if oil is hot, put a small piece of noodle in the oil; if noodle puffs up immediately, the oil is hot enough. Add rice noodles - a small amount at a time. They will puff up immediately. Turn quickly with tongs so that both sides of noodles puff up. Remove and place on paper towels to drain. You will need to cook these very quickly so they do not burn. Place another layer of paper towels over fried noodles and crush them. Set aside.
1 lb. boneless chicken breast
3/4 cups finely chopped green pepper
3/4 cup finely chopped bamboo shoots or water chestnuts (I use water chestnuts)
3 T chopped Chinese black mushrooms*
3/4 cup finely chopped onions
6 T. canola oil
fresh iceberg lettuce leaves
*Buy dried Chinese Black Mushrooms at an Asian market. Soak them in hot water until soft. Drain, chop and measure.
Mixture A:
1 egg white
1 T. tamari (soy sauce)
1 t. sea salt
1/2 t. sugar
2 t. cornstarch
Mixture B:
1 T. tamari
1 t. sea salt
1 T. chicken stock
1/4 t. black pepper
1 t. cornstarch
1 t. toasted sesame oil**
**If you cannot find toasted sesame oil at your supermarket, you can find it at an Asian market.
Cut chicken into 1/4-inch cubes/thin strips (I have ground mine in my meat grinder. If you have one, it is much easier than chopping in small pieces). Combine Mixture A in a large bowl. Add chicken, mix well and set aside to marinade for at least 30 minutes.
Combine Mixture B in a bowl and set aside.
Add 3 T. Canola oil to hot wok (never add oil to a pan until it is hot) and swirl wok to cover insides with oil. When oil is hot, add chicken and sauté for 3 minutes. Remove chicken and drain. You may need to use more oil so the chicken does not stick together.
Heat another 3 T canola oil in wok. Sauté onions slightly. Add mushrooms, water chestnuts and green pepper and sauté for a minute or so. Add chicken and stir briefly. Add Mixture B and sauté briefly before removing from heat.
Line a large platter with crushed, fried noodles and top with contents of the wok. Serve lettuce leaves on the side.

[jazzcat]

Mbart, I posted this about a month ago. I don't know if this is what you're looking for?

* Exported from MasterCook *

Steak on a Stick with Hoisin Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tbsp hoisin sauce
a few drops of sesame oil
black pepper
-- (some sugar)
lots of garlic
add enough soy sauce to the above until
it is the same consistency of the soy
sauce itself. Then marinate sliced steak
for a day or so and grill steak pieces on
a stick.

She said to soak the sticks in water first before putting on the steak. She also recommended that if you freeze the steak for a while so it's easier to cut before putting it in the marinade. I'm sorry this recipe isn't more exact but she didn't have exact measurements. All I can say is that this was sssoooooooooo gooooooooooodd.

She usually uses London Broil.




- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 35 Calories; 1g Fat (13.8% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 258mg Sodium. Exchanges: 0 Fat; 1/2 Other Carbohydrates.

NOTES : From my dear friend Deb.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

[Mbart]

Thanks you all...it might have been the maple-glazed salmon, since I have some salmon. My brain just isn't working...I'm going to blame it on the heat, until that goes away and I have to find something else to blame it on!:) I'll check out that recipe!

Thanks for responding so quickly!