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Sunday, September 11, 2011

Stir Fry Roast Meats With Hoisin Sauce

Most of the times when there are leftover boiled or roasted meats [chicken, duck or pork], the simplest way to finish them off is to make them into another dish by stir frying them with soy sauce as in my earlier posting 'Stir Fry Leftover Roast Chicken with Soy Sauce'.   This is actually my Ma and mother in-law's way, but I  love to fry them with Hoisin Sauce especially for roasted duck or pork. It is very tasty and simple too.
A plate of leftover cooked meats
Hoisin Sauce
Any amount of leftover roast duck or pork
Some hoisin sauce  [I used 4 tbsp]
Some dark soy sauce for colour [I used 1/2 tbsp]
Some light soy sauce and sugar to taste [I used 1/2 tbsp each]
Some water [about 150 ml water]
Some chopped garlic
Some oil [less if roasted pork is fatty]
  1. Heat up wok, add in a little oil.  Put in the leftover meat to fry until fragrant.  Add in chopped garlic.  Continue to fry till aromatic.
  2. Lower heat and add in hoisin sauce.  Stir to combine meat with sauce.  Add some dark soy sauce, light soy sauce and sugar.  Continue to fry then add in some water [more if you prefer some gravy].  Fry on medium heat till meat are soft and well combined with sauce.  Gravy should be slightly thick and oily.  Taste to adjust seasoning because some roasted meat are salty.  Taste quite similar to the sauce for 'Pei Pa duck'.
  3. Serve with plain porridge or white rice and green vegetables or sliced cucumber.

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