Friday, July 8, 2011

pork and snap pea kebabs... 25 minutes

the goods:

1/4 cup hoisin sauce
1 tablespoon soy sauce
1 tablespoon finely grated peeled fresh ginger
1 tablespoon rice vinegar
1 pork tenderloin, cut into 3/4-inch slices
5 scallions, cut into 2-inch pieces
1/2 pound snap peas, trimmed

Heat grill to medium. Clean and lightly oil hot grill. In a small bowl, stir together hoisin sauce, soy sauce, ginger, and rice vinegar.

Alternately thread pork, scallions, and peas onto wooden skewers that have soaked in water for 15 minutes.

Grill, turning occasionally, until pork is cooked through and vegetables are charred, about 9 minutes.

Brush kebabs with hoisin glaze and cook 1 minutes more, turning once, until mixture begins to bubble.

Serve kebabs with remaining glaze for dipping.

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