Pork and Snap Pea Kebabs with Ginger-Hoisin GlazeWe broke out the grill for the first time this summer and tried a new kebab recipe - the grilled snap peas are now my favorite!
1. Heat a grill to medium. Clean and lightly oil hot grill. In a small bowl stir together 1/4 cup Hoisin sauce and 1 tablespoon soy sauce. Add finely grated peeled fresh ginger ( from a 1 inch piece) and rice vinegar.
2. Alternately thread 1 pork tenderloin ( about 3/4 pound) cut into 3/4 inch slices, 5 scallions, cut into 2 inch pieces and 1/2 pound snap peas, trimmed, onto four 8 inch skewers. Grill, turning occasionally until pork is cooked through and vegetables are charred about 9 minutes. Brush kebabs with Hoisin mixture and cook 1 minute more turning once, until mixture begins to bubble.
No comments:
Post a Comment