Posts Tagged ‘hoisin sauce’

Stir-Fry Rice Pilaf

Tuesday, August 17th, 2010

If I were to say that say I’m making a rice pilaf, you could probably conjure up images of several different rice side dishes you’ve been served at various restaurants or dinner parties. And you probably wouldn’t be wrong. The only thing required for a rice pilaf is to sauté the uncooked rice in oil or butter to give it a nice toasted flavor, and then to cook it in broth. Nuts, seeds, veggies, dried fruits, herbs, and meat are all optional add-ins. That makes rice pilaf an incredibly versatile side.

Most people use a long grain white rice to make a pilaf, but we keep this short-grain brown rice on hand, and that’s what I used. It worked just fine. I adapted the recipe from that website, where they posted the perfect template for a make-your-own-pilaf. I added sesame seeds and frozen stir-fry veggies, along with a bit of hoisin sauce and ginger to the broth. Though it takes a bit of time to make the rice from scratch, this was a delicious and versatile side dish. I know I’ll be making other variations when the mood strikes.

Stir-Fry Rice Pilaf

  • 2 cups brown rice
  • 2 tsp oil or butter
  • 4 cups chicken or vegetable broth (I used chicken)
  • 1/2 cup of toasted sesame seeds
  • 1 ½ cups frozen vegetables (I used a stir-fry blend)
  • 1 tbsp hoisin sauce
  • 1 tsp freshly grated ginger

Heat a heavy skillet on medium heat. Add oil and stir with wooden spoon. Add rice and continue stirring for 5 min or until grains are toasted. Add broth, cover tightly and cook for 45 min. Stir in remaining ingredients and continue cooking for 5 min. Serve. Makes 6 servings.

Note: This made a lot of rice. I’d half this recipe next time, and probably still have leftovers. We served this with hoisin-glazed pork chops and grilled pineapple skewers. Yum!


Versatile Pilafs

Rice pilafs are a method of cooking rice that requires sauteeing of raw grains to add a nutty toasted flavor. Any combination of herbs vegetables nuts and seeds and meats can be used with the rice. Always use a wooden spoon to stir rice to avoid breaking the grains.

Cooking Instructions:

  • 2 cup Lundberg® Long Grain Brown Rice
  • 2 tsp oil or margarine
  • 4 cup broth or water
  • 1/2 cup any nutmeats or sesame seeds
  • 1 package frozen vegetables or
    2 cup fresh chopped herbs
  • salt and pepper as desired

Heat a heavy skillet on medium heat. Add oil and stir with wooden spoon. Add rice and continue stirring for 5 min or until grains are toasted. Add broth or water cover tightly and cook for 45 min. Stir in vegetables nuts etc. and continue cooking for 5 min. Serve. Makes 6 servings.



Hoisin and Bourbon Glazed Pork Tenderloin

Thursday, June 17th, 2010

Still grilling. 😀

Our next grilling adventure was this awesome pork tenderloin recipe. It couldn’t have been easier to prep or to cook, and the ingredients are things that we keep on hand. (You should keep most of these on hand too, they all have a lot of uses).

The pork cooked up juicy and tender, and the sauce was perfect–just enough sweetness to pick up that great charred grilled flavor.

Hoisin & Bourbon Glazed Pork Tenderloin

  • 1/3  cup  hoisin sauce
  • 2  tablespoons  seasoned rice vinegar
  • 2  tablespoons  bourbon
  • 2  tablespoons  maple syrup
  • 1 1/2  teaspoons  grated peeled fresh ginger
  • 1 1/2  teaspoons  fresh lime juice
  • 1/2 teaspoon hot pepper paste
  • 1  garlic clove, minced
  • 2  (1-pound) pork tenderloins, trimmed
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  freshly ground black pepper
  • Cooking spray

Prepare grill.

Combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl; stir with a whisk.

Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Sprinkle pork with salt and pepper.  Place pork on grill rack coated with cooking spray; cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes or until pork reaches 155° or desired degree of doneness. Let stand 5 minutes; cut pork into 1/2-inch slices.

Note: Hoisin sauce is one of my favorite go-to ingredients. The spiced Chinese sauce can be found in the Asian section of almost any supermarket. It’s a thick paste made with miso, soy sauce, garlic, and seasonings, and adds a really authentic flavor to a lot of chinese dishes. I add it to pepper steak, stir fry recipes, and all kinds of things.

Here’s another tip–keep a chunk of ginger in the freezer. Even though it’s cheap, it always annoyed me to buy a big chunk of fresh ginger root and hardly make a dent in it before it went bad. Instead, we keep the chunk in a ziploc back in the freezer. I just grate up what I need with a microplane grater and keep the rest. This lets us use fresh ginger all the time, without it ever going to waste.

This recipe, from May 2002’s Cooking Light, suggests the addition of hickory chips to your grill, to get the additional smoky flavor. Since the reviews on the wood chip portion of the recipe were mixed on their website, and and since we didn’t have any hickory chips on hand anyway, I decided to skip it. Maybe we’ll try it next time. I suppose if I haven’t tried it, I can’t know what I was missing, but the pork was tender and flavorful without it. It certainly isn’t required.