This recipe is one of my favourite stir-fry Chinese dishes. I normally use chicken but a vegetarian version can be made by substituting dry tofu. Hoisin is a sweet sauce and Wikipedia describes it as being popular in Cantonese cooking.
Here is the recipe taken from a book I borrowed from the local library – Classic Chinese Cooking by Yan-Kit So (published by Dorking Kindersely)
- 2 chicken breasts (about 400 grams) or tofu
- 6 tablespoons peanut oil (for the stir frying)
- 3 or 4 cloves of garlic
- 4 or 5 spring onions (scallions)
- 1.5 tablespoons Chinese wine (Shao Hsing)
- 3 tablespoons Hoisin sauce
- 2 teaspoons sesame oil
- 1 teaspoon cornstarch (cornflour)
- Finely sliced carrot, capsicum, spring pears and/or beans
- Sesame seeds
Chop the chicken into cubes about 2 cm in size.
Add Shaoshing wine, soy sauce, salt, pepper, sesame oil and cornflour to the chicken. Stir then let marinate for about 20 minutes.
Heat the wok over a high flame then pour in the peanut oil and swirl it around till hot.
Add most of the garlic and spring onions and quickly stir fry, then add the chicken. Turn and toss the chicken for a few minutes until it is browned, then lower the heat so it doesn’t get tough.
Splash a little Shao Hsing wine around the side of the wok and continue to stir fry.
Transfer to a bowl.
Clean out the wok with a paper towel, return to the stove, heat then add more oil.
Stir fry sliced vegetables, add Hoisin sauce, then add the chicken.
Stir, cover and allow to cook for a few minutes.
When finished, transfer to a serving bowl then spring with sesame seeds.