Stir-fried hoisin pork with peppers from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories (page 94) by Grace Young

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Shaoxing.

  • clkandel on July 15, 2023

    Another tasty recipe in this book. Actually made this with chicken and added snow peas. Nice flavor to the sauce and really liked the extra veg.

  • jenmacgregor18 on February 08, 2022

    We also really enjoyed this. I do need a better hoisin sauce. However, even with that, it was easy, quick, and really tasty.

  • aeader on April 18, 2020

    We loved this and will definitely repeat. We didn't end up with a lot of sauce but the flavors were so good that it didn't matter. Husband who doesn't love Asian food had seconds. Used a pound of "pork stir fry meat" that came already cut in the meat share of our CSA. Used Mirin instead of Shaoxing as I didn't have that or dry sherry.

  • jenniebakes on November 28, 2018

    This was good, but not amazing to me - I think possibly I need a better brand of hoisin sauce. My 3yo loved it so I'll definitely make it again, and see if better sauce is an improvement for me.

  • chawkins on November 12, 2018

    Quite delicious. The end result was saucier than I expected it to be, and the addition of vinegar (I used lemon juice instead) at the end was a nice touch.

  • Etherecat on October 22, 2014

    Great recipe - easy and very tasty. Added some fresh pineapple at last minute. Will make again.

  • wcassity on September 22, 2014

    One of our favorites in the book. The meat/sauce is very flavorful, the sweet peppers are nice, and the vinegar at the end makes it different than the other stir fries in the book. A bit like Italian sausage and peppers, as a stir fry.

  • Breadcrumbs on January 30, 2011

    p. 94 - Yum, yum, yum! Prep is quick and simple, and a tasty dinner comes together in a flash. The pork was tender, juicy and flavourful. The sweetness of the peppers was balanced by the final addition of the rice vinegar which served to just brighten all the flavours and somehow, round out the dish. We really liked this dish and will definitely have it again.

  • sarahcooks on September 30, 2010

    We thought this was less flavorful than a lot of the other recipes in the book, though I did like the addition of vinegar at the end. It was quick to make.

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