pork strips capsicum hoisin sauce

If you are looking for an easy yet tasty recipe, Pork Strips with Capsicum in Hoisin Sauce may just be right for you (provided you eat pork, of course). To be honest, though I have heard much about Hoisin Sauce since I was young when I was exposed to the cook show Wok with Yan, I did not venture into cooking with this sauce until I tasted my mother-in-law’s Pork Leg Hoisin Stew. It seems that pork tastes good when paired with Hoisin Sauce.

So, my recent venture was to stir fry pork strips with capsicum and carrots with hoisin Sauce and what a satisfaction this dish gave me. The subtly sweet and crunchy capsicum and carrots gave this dish a mix in  the different texture and taste.  The use of onions also helped to give this dish a nice pungent hint, though not overpowering. So simple is this dish that preparation and cooking time took only about 30 minutes with a bulk of it into marinating the pork. Give this dish a try if you want something tasty to go with your rice or plain noodles / pasta.

This is my recipe for Pork Strips with Capsicum in Hoisin Sauce

Ingredients

  • 200 grammes pork tenderloin (sliced into strips across the grain)
  • 1/2 a capsicum (julienned)
  • 1/2 medium carrot (julienned)
  • 1 medium onion (sliced)
  • 2 cloves garlic (smashed / chopped)
  • 200 ml warm water
  • some cornstarch
  • 2 tablespoons oil

Marinade

  • 1 teaspoon light soya sauce
  • a couple of dashes of white pepper powder
  • 1 teaspoon corn flour

Seasoning

  • 1 tablespoon hoisin sauce
  • a couple of dashes of black pepper powder

Method

Marinade pork for about 15 minutes or more.

Heat oil in wok and saute onion until beginning to turn translucent. Add pork and garlic. Stir well. Add capsicum and carrots and continue to stir whilst sprinkling some warm water to keep it moist.

After stir frying for 1 minute and pork appears cooked on surface, add remainder of water and seasoning. Cover wok with lid and allow ingredients to cook for another 2 minutes or so.

Thicken gravy with cornstarch. If gravy is already thick, use a little diluted cornstarch instead (to smoothen the gravy).

Dish up and serve hot.

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Comments

  1. 1
    Peb
    August 4th, 2008 at 10:21 pm

    I usually just use oyster sauce, cos I feel Hoisin sauce is a bit sweet but I will try it out one day. Thanks for recipe.

  2. 2
    Ms.____ 2 be!
    August 5th, 2008 at 12:01 am

    I too use oyster sauce because Hoisin a little too sweet for me. Though I rarely cook with hoisin.

  3. 3
    pablopabla
    August 5th, 2008 at 11:25 am

    Peb & Ms 2 be : Looks like Hoisin sauce is too sweet for both of you :D Maybe you might want to add a pinch of salt to reduce the sweetness ;)

  4. 4
    giddy tigress
    August 5th, 2008 at 3:47 pm

    That combination looks absolutely delicious! Must try!

  5. 5
    Pink Parisian
    August 5th, 2008 at 4:01 pm

    Ah I’m with the 1st two – hoisin sauce is a tad too sweet and I don’t digest capsicums well. Still, I reckon I could work this with carrot sticks and spring onions and a pinch of chilli powder for spiciness ;) Great inspiration, thanks!

  6. 6
    noobcook
    August 5th, 2008 at 8:33 pm

    I can’t believe I’ve never tried this sauce b4. This dish looks wonderful :)~

  7. 7
    didally
    August 6th, 2008 at 12:07 am

    I never try this sauce before too. I like that you added capsicum and onions.

  8. 8
    Mathieu
    August 6th, 2008 at 11:23 am

    This looks so delicious and so simple to make. I think I’ll give it a try this week!

  9. 9
    pablopabla
    August 6th, 2008 at 2:45 pm

    giddy tigress : Give it a try :D

    Pink Parisian : You don’t like Hoisin sauce too? :(

    noobcook : I think there are many like you. I was also a late started. Perhaps it is time to try?

    Didally : I think capsicum and onions make a good combo ;)

    Mathieu : It sure is. Tell me how it turned out after you’ve tried.

  10. 10
    billy
    August 7th, 2008 at 8:46 am

    Yeah, I usually only use Hoisin Sauce for Peking Duck wrap. :P Must give that a try one day.

  11. 11
    Ajeff
    August 8th, 2008 at 5:31 pm

    uncle…when is our hoisin platter?
    NATO again… :(

  12. 12
    Tom Aarons
    August 8th, 2008 at 5:34 pm

    This looks really delicious. Is it allowed to add some chili strips as well?

  13. 13
    pablopabla
    August 12th, 2008 at 11:35 am

    Billy : Peking Duck wrap? Wow! That sounds delicious indeed :D Hoisin sauce is definitely suitable.

    Ajeff : Sigh…..

    Tom : Sure, you can add anything you like actually. The base ingredients are as above but I believe adding chilli strips will alter the taste a bit ;)

  14. 14
    soo
    August 13th, 2008 at 8:56 am

    Pork tenderloin how to you call that in Cantonese? U know lah, I shop in wet market and the butcher will not understand if I say tenderloin in english.

    I know ribs is “Pai Kuat” and the 3 layers meat as “Fah Yoke”.

  15. 15
    Susan Lim
    August 13th, 2008 at 9:12 am

    I tried out 2 of your recipes in your website and so far, they were great. I have to say that some recipes I downloaded from other sites proven to be a disaster. But yours are simple and just tasty!!!!!

    Thank you for sharing. You really make my cooking days much easier.

  16. 16
    coffee_ping
    August 28th, 2008 at 10:34 am

    wow! seems nice!

    must be good to have it with rice and more rice XD
    (yeah i am a typical chinese guy)

    but sadly my mom wont going to specially stock in a hoisin sauce to make a new dish like this >______<

    maybe i will have to do it myself

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