quick & easy hoisin sauce for stir fry

I had two bags of stir-fry veggies in the fridge and was starving! I decided to make a quick
veggie stir-fry over some rice which later turned to noodles because I thought I was out of rice
but turns out I just didn't look hard enough... anyway I needed some sort of sauce to tie
everything together and remembered I had hoising sauce in the fridge that needed to be used and so
I made a hoisin stir fry sauce to coat my veggies and noodles in. The sauce turned out so amazing!
My sisters tought we were eating take out plus I added the nice touch of eating with chopsticks ;)

This sauce is perfect for any kind of stir-fry you would like to make, veggie, chicken, beef, tofu,
whatever floats your boat. Just;

1.  Cook your sauce according to the instructions below and set aside while you heat up your wok or pan.

2. Cut 1/2 an onion into med. thick slices or a few green onions and sautee in 2 T. sesame oil or
any oil you have on hand (I used a blend of olive and grape and it worked perfect) and 2 T. soy sauce,
sautee for a couple of minutes.

3.  This is when you add the meat or tofu if using, after the meat is nicely browned and cooked add your veggies, sautee for a couple of minutes then add your hoisin sauce to meat and veggies and  combine
well, sautee for 2 more minutes. Veggies should be tender but crisp. Serve with rice or noodles.

Tips for a great stir-fry: 1. Have all your veggies and meat ready, sliced, marinated and what not.
2. Make sure your wok or pan is HOT.



Hoisin Stir Fry Sauce

Ingredients:

- 3 T. hoisin sauce
- 1 T. sesame oil (or other)
- 2 T. soy sauce
- 1 T. rice vinegar
- 2 T. sugar
- 3/4 c. veggie broth
- 2 garlic cloves, minced
- 1 T. cornstarch

In small saucepan, whisk all ingredients. Allow to simmer over medium heat
until thick, 5-7 minutes. Remove from heat and set aside.

Enjoy <3

Yaki Udon; Japanese Stir-Fried Udon Noodles

  

I fell in love with this recipe. This marinade worked perfect with tofu and

what a way to cook udon noodles, yummy!

recipe adapted from Wandering Chopsticks

for two servings:

- 2 (7 oz) packets fresh udon noodles

- 1 small red onion, thinly sliced

- 1 green bell pepper, thinly sliced

- 1/2 c mushrooms

- 1/2 c yellow pear tomatoes, cut in half

- 1/2-3/4 cup tofu, sliced or diced

- 1 T white wine

- 1 T hoisin sauce

- 1 T flour

 

- 1 t ground black pepper

- 1/2 t salt

1. Slice tofu. In bowl add 5 last ingredients, mix and set aside.

2. Slice onion and bell peppers into strips, cut tomatoes and set aside.

3. In pan drizzle some oil and add the onion, when onion is 

soft and golden, add the noodles. Let udon noodle brown and

add bell peppers and mushrooms. Wait 2 minutes and add tomatoes.

When bell peppers and mushrooms are soft put everything on a plate

and add the tofu and marinade to pan. Cook for 3-4 minutes, let thicken a bit.

4. Add veggies and noodles back to the pan and toss; serve.