Monday, November 1, 2010

Hoisin Stirfry with Asian Yams and ?Cupcakes?

The third meal from that pork roast was going to be pulled pork sandwiches, then of course I changed my mind. Typical, right? I found these really beautiful purple skinned asian yams and just had to make something with them. So my Halloween menu got all turned around. The folks around the table thought it was a hit!
Red Cabbage, Asian yams, Ginger, Cilantro, Garlic etc.. stir fry in the making.
I really wanted this meal to be colorful, so added red cabbage, carrots, and bok choy to the wok. Lots of slicing and dicing, but worth it!

Ready for the wok!
I thin cut the pork and marinated it for about an hour in doctored-up SoyVay Garlic Hoisin Sauce. I've never used that brand before, but it worked out just fine. I usually use Lee Kum Kee, Hong Kong brand Hoisin Sauce as a base.
Hoisin Stirfry, Cucumbers in Rice Vinegar, Fuyu Persimmons
Modified Hoisin Marinade
1/4 cup Soy Vay Hoisin Ginger sauce
2 tablespoons rice wine vinegar
1 teaspoon fresh grated ginger
1 clove garlic, minced
1/8 teaspoon course black pepper
dash ground red pepper

And for dessert..... Cupcakes!


  1. Oh why can't I just reach out and put this lovely colorful feast in front of me? I love love love the beautiful arrangement of round dishes and chopsticks, it looks amazing, refined and so inviting!

  2. It was you that made me do it! ;-) And the purple "dish" is really an outer red cabbage leaf. Thanks Jenn!


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