Broccoli in Hoisin Sauce

Summer is such a great time for a stir-fry. Fresh in-season vegetables scream ‘stir-fry me’ out at you as you walk through the farmer’s market or grocery store. In fact, a few heads of broccoli where screaming at me the other day, so I took them home and made a quick stir fry with Hoison sauce. Hoison sauce adds a nice sweet and salty flavor to any veggies. Don’t be afraid to also add a few pinches of dried red pepper flake or fresh sliced chile peppers.
Broccoli in Hoisin SauceI love stir-frying. I actually love it even more when done outside. I fire up my charcoal grill which has a fantastic, large wok insert. The wok gets incredibly hot over the coals, much hotter than I could ever get it on my flattop electric stove. It’s perfect for stir-frying anything, and quickly. If you have a 22″ Weber charcoal grill I can’t recommend the wok enough.

Also check out one of my other favorite grilled side dishes, Asian grilled vegetables. Stir-fried broccoli is also fantastic with my Mongolian Grill stir-fry sauce.

Broccoli in Hoisin Sauce
Recipe type: Side
Prep time: 
Cook time: 
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Serves: 2-4 servings
  • 3 cups fresh broccoli florets
  • 1 garlic clove, minced
  • 1/2 teaspoon vegetable oil
  • 1/2 teaspoon ground ginger
  • 1 tablespoon water
  • 2 1/4 teaspoons Hoisin sauce
  • 1/8 teaspoon salt
  1. Heat up a wok over high heat.
  2. Stir-fry the broccoli with the garlic and oil for 3 minutes.
  3. Combine the ginger, water, Hoisin and salt and stir in the broccoli.
  4. Stir-fry until the sauce thickens.

Mongolian Grill Stir-Fry Sauce

My favorite thing to make with a wok (and of course you can make it indoors with a wok on the stovetop) is stir-fry, and in particular, stir-fry with a Mongolian Grill stir-fry sauce. Just cook anything you want, like beef, chicken, shrimp, pork. Add some veggies. And just as everything is about done, add some of this magical sauce. Let it get warm then serve. That’s it!

Mongolian Grill Stir-Fry SauceI cooked with a wok on my Weber Performer grill. The Performer is big, easy to light, and it has a very welcomed work table. Weber has come out with their Gourmet BBQ System, which fits several of Weber’s grills, but mainly the 22 1/2″ charcoal grills like the Performer. The system lets you cook with anything from a wok to a pizza stone. I love it.

I make a double (or even more) batch of this sauce and keep it in the fridge. If you prep all the meats ahead of time, you can have an easy-to-make dinner in no time.

Mongolian Grill Stir-Fry Sauce
Recipe type: Sauce
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Serves: 1 cup
  • 1 teaspoon olive oil
  • 1/2 teaspoon ginger powder
  • 1 tablespoon minced garlic
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1/4 cup packed brown sugar
  1. Heat oil in a small sauce pan over medium heat.
  2. Stir in the ginger powder and garlic and saute for 3-4 minutes.
  3. Add the remaining ingredients. Bring to a boil, stirring until the brown sugar dissolves.
  4. Reduce the heat and let simmer until slightly thickened.
  5. Add sauce to cooked stir fry just before serving. I use about 1/4 cup per serving.

Lomo Saltado

I cannot say enough about just how great this lomo saltado tasted. It was absolutely fantastic, and surprisingly took only minutes to prepare. The incredible flavors reminded me so much of my years living in Peru. And although there are a lot of variations on this dish, it comes down to great beef stir-fried with onions and tomatoes, served with fries or potato wedges and occasionally rice. It’s a wonderful example of the Asian influences on Peruvian cuisine.

Lomo SaltadoOne of these keys to a great lomo saltado is the Peruvian aji amarillo pepper. It has a distinct flavor that is almost fruity, with just a bit of heat. If you cannot find aji amarillo peppers you can use aji amarillo paste, which is easier to find in specialty stores. And in a pinch, use a habanero pepper instead.

I cooked this wonderful lomo saltado on the Weber Performer grill using the wok insert. It is an amazing way to do stir-fry. Easy clean up, and super high heat.

Lomo Saltado
Recipe type: Main
Cuisine: Peru
Prep time: 
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Serves: 2 servings
Note: Cook time does not include the time to heat the fries or make the rice.
  • 1 lb tender steak (sirloin or better)
  • 2 tablespoons vegetable oil, divided
  • Kosher salt and freshly ground pepper
  • 2 garlic cloves, minced
  • 1 red onion, sliced thick
  • 2 tomatoes, sliced thick
  • 1 tablespoon aji¬≠ amarillo paste (see note), or 1 aji amarillo pepper, seeded and minced
  • 3 tablespoons soy sauce
  • 3 tablespoons red wine vinegar
  • 1/2 cup fresh cilantro, chopped
  • 2 cups cooked steak French fries
  • 1 cup white rice, cooked
Note: Aji amarillo paste is a paste of the Peruvian aji pepper. It can be found jarred in most South American specialty stores. If you cannot find it substitute a large, seeded and minced habanero pepper.
  1. Slice the steak very thin. I find it easier to do this if you first put the steak into the freezer for 30 minutes to an hour before slicing.
  2. Heat a wok over high heat.
  3. Toss steak slices with 1 tablespoon of oil and season with salt and pepper.
  4. Add to the wok and stir fry for 10 minutes, getting the meat almost done completely through and nicely golden in color.
  5. Add garlic, onion and tomato slices, and aji pepper. Stir fry for 3-4 minutes.
  6. Drizzle the soy sauce and vinegar along the size of the wok and stir all ingredients well, stir frying.
  7. Season to taste with salt and pepper and serve hot along with fries and rice.

Thai Pork Burritos

These Thai pork burritos with Thai fried rice disappeared fast. They’re both very tasty. I’d say they’re excellent.Thai Pork Burritos with Thai Fried Rice

For the fried rice recipe, click here.

Also try my Thai peanut chicken with Ramen recipe.

Thai Pork Burritos with Fried Rice
Recipe type: Main Dish
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Serves: 4
  • 1 pound ground pork
  • 2 tablespoons fresh ginger, grated
  • 1 clove garlic, minced
  • 1 small onion, thinly sliced
  • 2 cups coleslaw mix with carrot
  • 1 teaspoon olive oil
  • 3 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 2 teaspoon ground coriander
  • 1/2 teaspoon red pepper flakes
  • 4 10" flour tortillas, warmed
  • 1/4 cilantro chopped
  1. Heat large nonstick skillet over high.
  2. Crumble pork into skillet and cook until done.
  3. Add the ginger, garlic, onion, and coleslaw mix. Stir fry with pork for 2-3 minutes or until the vegetables are wilted.
  4. Add remaining ingredients.Cook, stirring constantly, another minute.
  5. Spoon into warm torts, garnish with cilantro, and roll up to encase.