I want the recipe for that hoisin pork
I don't really use a recipe, I just thought it up & did it. I usually cook using my senses & rarely write anything down, but it's really easy. Heat about 1.5 tablespoons dark sesame oil in your wok, add pork stew meat & start stir frying. Add more oil if you think it needs it. I like to add about 1/2 teaspoon of dried, crushed thyme, a dash of fresh ground black pepper & about 4 cloves garlic, roughly chopped. Keep stir frying. When the meat is about 1/2 way done, add 1/2 a sweet, yellow onion. I also added a little leftover coconut milk, I'd guess about 3 tablespoons worth.
When the meat is just about done, add the Hoisin sauce, I use Lee Kum Kee brand cuz I think it tastes the best. Add Rooster sauce (Sriracha) to taste, I'd guess I used between a teaspoon & a tablespoon. Add a few shakes of low sodium soy sauce. Reduce heat & simmer a bit, keep stirring. Simmer till the sauce thickens a bit. Serve over veggies or rice or noodles.
The coconut veggies are just veggies, (use any veggies you like) in this case baby carrots, celery, broccoli, and baby corn stir fried in dark sesame oil with 1/2 a sweet yellow onion, about 3 cloves garlic, about 1/2 teaspoon of dried, crushed sweet basil (if the label doesn't say "sweet," it's not), a couple dashes of fresh ground black pepper and about 1/2 to 3/4 of a can of coconut milk. Stirfry till the veggies start to soften & then add the coconut milk, simmer for a bit. You want the coconut milk to reduce a bit. It doesn't add a whole lot of coconut flavor, but it there.
You could also reduce the coconut milk to a thicker sauce & add it right at the end of stir frying the veggies or even just pour it over the veggies right before serving if you wanted to, though you'd have to stir fry them a bit longer. You want the veggies to be cooked, but still crunchy.
Regards, GF.
