Wednesday, June 25, 2014

Wok Wednesdays | Stir-Fried Hoisin Pork with Peppers

WW's  wokking through Stir-frying to the Sky's Edge
by Grace Young

Well, wouldn't you know it - a recipe that calls for red bell pepper (those of you that read my posts, know that I always sub out green for red), and my market was out of them! Go figure.

 Mise en place.

Bowl 1: Pork, scallions, hoisin sauce, garlic, rice wine, ginger, soy sauce, salt, pepper, sesame oil
Bowl 2: Bell pepper, carrot
Bowl 3: Salt
Bowl 4: Scallions
Bowl 5: Rice vinegar

The amazing scent of the meat marinating was enticing, to say the least.

This was yet another super easy, super fast recipe. Prep was minimal - just slicing up a carrot, a bell pepper, shredding and mincing some scallions, and slicing up the pork. 

The pork gets mixed with the minced scallions, hoisin sauce, garlic, rice wine, ginger, soy sauce, salt, pepper, and sesame oil. Which reminds me, I need to remember to post a question on the WW Facebook page asking Grace (yes, the stir-fry guru herself answers our many questions) why the oil for the marinade(s) is added after mixing all the other ingredients - why not add it at the same time?

The pork only marinates for a short time; just long enough to finish prepping the rest of the ingredients; of course mine marinated a little longer, I had to gather just the right stuff for the photo shoot and get pics of the mise en place - important things, ya know?

The pork is cooked undisturbed in the wok for about one minute to add a nice sear, then stir-fried to brown the other side. The meat is removed, and the salt and vegetables get a quick toss until softened, the pork is added back along with shredded scallions and vinegar for another couple of minutes. Total cooking time.. maybe four to five minutes.

Like I said, super easy, super fast. You can't even order and pickup take-out that quick; hell, sometimes you get put on hold for longer than that. Besides, making it yourself is so much fresher, healthier, and better tasting.

by purchasing Grace Young's book Stir-Frying to the Sky's Edge, along with a 14" flat-bottom wok. 
 You'll be happy ecstatic that you did!

Both of these items can be purchased from The Wok Shop* in San Francisco, CA, in person or on-line.

* I have no connection with the Wok Shop, other than being an extremely satisfied customer!  I have purchased a couple of woks from them; one for myself, and others for family.

We are asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 94 of  Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find it at your local library. I highly recommend purchasing the book - you won't be disappointed. 
Wok Wednesdays is an online cooking group. If you would like information about joining us, click here, or visit us on Facebook. Would love for you to wok along with us!


  1. I LOVE all of these photos, and envy your stove (I have Dacor too) but with only 4 burners). This was a delicious dish and the yellow looks great!

  2. This looks SO good. I never tire of Asian cuisine. Hoisin is a favorite at our house, I know everyone would love this!


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