Hoisin and Honey-Glazed Pork with Bok Choy and Noodles

Hoisin and Honey Glazed Pork with Bok Choy and Noodles

adapted from Food Network.com

Using the flavors of char sui (Chinese barbecue pork), this recipe uses a ginger -five spice powder infused hoisin glaze to bring richness with a slightly sweet flavor to the pork tenderloin. 

Makes 2 servings                                                                7 WW pts / serving

1 Tbsp. honey
1 1/2 Tbsp. hoisin sauce
1 Tbsp. soy sauce
1 1/2 tsp. oyster sauce
1 1/2 tsp. minced peeled fresh ginger
1/8 tsp. five-spice powder
1/2 pork tenderloin (about 1/2 pound)
1/4 tsp. Kosher salt 

pinch of freshly ground black pepper
2 heads baby bok choy (about 6 ounces), leaves separated
4 oz. dried Udon noodles or your noodle of choice
1 tsp. toasted sesame oil
Sliced scallions, for topping
Kosher salt and Szechuan pepper or freshly ground black pepper 

1. Preheat oven to 475 degrees F.; Set a wire rack on a foil-lined baking sheet; set aside. 
2. Combine the honey, hoisin sauce, soy sauce, oyster sauce, ginger and five-spice powder in a small bowl. Prick all over with a fork; rub with 1 Tbsp. of the honey-hoisin marinade, 1/4 tsp. salt and a few grinds of pepper. Place on the wire rack.
3. Roast the pork until the surface looks dry, about 10 minutes. 
4. Remove 3 more tablespoons of the marinade to a separate bowl and brush all over the pork (save the remaining marinade for topping); Return the roast to the oven and cook until a thermometer inserted into the center registers 145 degrees F, 16 to 18 more minutes. 
5. Transfer to a cutting board and let rest 5 minutes.
6. Meanwhile, bring a pot of salted water to a boil; Add the bok choy and boil until crisp-tender, about 30 seconds; Remove with a slotted spoon to a paper towel lined plate. 
7. Add the noodles to the boiling water and cook as the label directs. Drain thoroughly, then toss with the sesame oil and season with salt and Szechuan pepper or freshly ground black pepper 
8. Slice the pork; Divide the noodles among shallow bowls;Top with the pork and bok choy. 
9. Drizzle with the reserved honey-hoisin marinade and top with scallions prior to serving.

Enjoy!

Hoisin Grilled Chicken

Hoisin Grilled Chicken

adapted from Cooking Light Annual Recipes 2014

Hoisin sauce is a thick, fragrant sauce originating in China which is featured in many Chinese cuisines, but is most prominently in Cantonese cuisine. It is readily available in supermarkets, Walmart and Amazon.

Makes 2 servings                                                       1 WW pt. / serving                

1 Tbsp. Hoisin sauce

3/4 tsp. balsamic vinegar

3/4 tsp. Worcestershire sauce

1/4 tsp. five-spice powder

2 (6 ounce) boneless. skinless chicken breasts

1 scallion, thinly sliced

1. In a medium bowl, whisk together the Hoisin sauce, vinegar, Worcestershire sauce and five spice powder.
2. Add the chicken breasts and turn to coat.
3. Heat a grill pan over medium high heat; Coat it with cooking spray.
4. Add the chicken and cook 5 minutes, turn the chicken over and cook for another 5 minutes or until cooked through.
5. Allow to rest for 5-10 minutes; Top with scallions prior to serving.

Enjoy!

Hoisin Five-Spice Chicken Drumsticks

Hoisin Five-Spice Chicken Drumsticks

adapted from Gourmet, March 2000

I am forever trying to find new way of cooking chicken. Sometimes the simplest recipes are the best ones. With only three ingredients, it is simple to make and very tasty.

It is sticky but not too sweet chicken that pairs well with rice and steamed veggies.

4 chicken drumsticks
1/4 cup hoisin sauce
1/2 teaspoon Chinese five-spice powder

1. Preheat oven to 500°F.
2. Combine the hoisin sauce and five spice powder in a small bowl and mix thoroughly. 
3. Line the pan with foil otherwise you will have a very sticky clean up.
4. Place the chicken drumsticks on a rack over the lined baking pan .  
5. Brush the chicken liberally with the hoisin mixture. 
6. Bake in the preheated oven until the skin is browned and chicken is cooked through, about 25 to 30 minutes.

Enjoy!

Grilled Five Spice Shrimp

Grilled Five Spice Shrimp

Rachael Ray Every Day November 2015

This is a quick and easy recipe that tastes much more complicated than it is. I was so happy when toasted sesame seeds started appearing in the grocery stores. I always used to burn my sesame seeds when I tried to toast them myself.

Makes 2 servings                                                            1 WW pp / serving

1 1/2 tsp. olive oil
1 1/2 tsp. water

1 garlic clove, smashed
1/4 tsp. five spice powder
1/4 tsp. Kosher salt 

1/4 tsp. freshly ground black pepper
3/4 lb. shrimp, peeled and deveined
1/2 scallion, finely chopped
1 tsp. toasted sesame seeds

1. Preheat a grill to medium-high.
2. In a bowl whisk together the oil, water, garlic, five spice powder, salt and pepper.
3. Add the shrimp and toss to coat.
4. In a small bowl, combine the scallion and sesame seeds.
5. Grill the shrimp, turning once, just until firm and opaque, about 5 minutes.
6. Sprinkle with the scallion-sesame seed mixture before serving.

Enjoy!

Hawaiian Style Pork

Hawaiian Style Pork 

adapted from Bon Appetit April 2002

Hawaiian Style Pork for Stir Fried Cabbage

Makes 3 servings                    6 WW Blue points / serving

1 1/2 pounds lean boneless country-style pork spareribs, cut into 1 inch cubes
Cooking Spray
3 garlic cloves, chopped
2 scallions, chopped
1 tablespoons chopped peeled fresh ginger
1 cup pork or chicken broth, divided
2 Tbsp + 2 tsp soy sauce
1/8 teaspoon dried crushed red pepper
1/8 teaspoon five-spice powder
1 1/2 tsp cornstarch

1. Sprinkle the pork with salt and pepper. 
2. Place a pot coated with cooking spray over medium heat. Saute about 1/3 of the pork until it is browned. Remove with slotted spoon to a bowl. Repeat with remaining batches of pork.
3. Add garlic, green onions, and ginger to pot; sauté 1 minute. Return pork and any juices to pot. 
4. Add 3/4 cup broth, soy sauce, crushed red pepper, and five-spice powder; bring to boil. 
5. Reduce heat to low, cover and simmer until pork is very tender, about 1 hour 15 minutes. 
6. Stir remaining broth and cornstarch in cup to dissolve; mix into pork. 
7. Simmer until gravy thickens, stirring occasionally, about 3 minutes. Season with pepper. 

Enjoy !

Ginger Chicken

Ginger Chicken

adapted from Cooking Light Annual Recipes 1997

Serves 1                    1 WW Blue Point

2 Tbsp + 2 tsp soy sauce

2 Tbsp orange juice

1 1/2 Tbsp finely chopped ginger

1 1/2 tsp lemon juice

1 tsp liquid sugar substitute

1/2 tsp dried basil

1/4 tsp freshly ground black pepper

1/8 - 1/4 tsp crushed red pepper

1/8 tsp five spice powder

2 garlic cloves, minced

1 boneless, skinless chicken breast, sliced

Cooking spray

1. Combine all ingredients except the chicken and cooking spray in a bowl and whisk to combine.
2. Add the chicken and marinade for at least 30 minutes.
3. Remove the chicken from the marinade, reserving the marinade.
4. Cook the chicken in a frying pan until cooked through, about 5 minutes.
5. Add the reserved marinade and cook until slightly reduced.

Enjoy