Here is a recipe for Hoisin Shrimp & Broccoli. I am always looking for ways to use up Hoisin sauce because I seem to always have it in the fridge. This looks simple and good. I'm also planning to make these Chocolate Toffee Caramel Bars sometime this week.
Hoisin Shrimp & Broccoli
Michelle (MMmom) from TOH Healthy Cooking
1 tablespoon cornstarch
1/3 cup reduced-sodium chicken broth
4-1/2 teaspoons reduced-sodium soy sauce
4-1/2 teaspoons hoisin sauce
1 teaspoon sesame oil
3 cups fresh broccoli florets
1 tablespoon canola oil
4 green onions, chopped
3 garlic cloves, minced
1 teaspoon minced fresh gingerroot
1 pound uncooked medium shrimp, peeled and deveined
2 cups hot cooked rice
In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside.
In a large nonstick skillet or wok, stir-fry broccoli in canola oil until crisp-tender. Add the onions, garlic and ginger; stir-fry for 3-4 minutes or until vegetables are tender. Add shrimp; stir-fry 4-5 minutes longer or until shrimp turn pink.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.
*I doubled all sauce ingredients b/c we like a lot of sauce.
*I didn’t have sesame oil so I used a blob of creamy peanut butter instead. Would also be fine without.
* Used 6 green onions and about 4 c broccoli.
Chocolate Toffee Caramel Bars
Katie (Katiedid) from Pillsbury
1 pkg. yellow cake mix
1/3 cup oil
12 oz semi-sweet chocolate chips
3 chocolate covered toffee candy bars cut into pieces
1 cup vanilla chips
1/2 cup butter
32 vanilla caramels, unwrapped
1 (14 oz) can sweetened condensed milk (not evaporated)
Heat oven to 350. Grease 13x9 pan. In large bowl, combine cake mix, oil and eggs; blend well. Stir in chocolate chips, vanilla chips and candy bar pieces. (Mixture will be thick). Press half of mixture in bottom of greased pan. Bake for 10 minutes. Meanwhile, in medium saucepan, combine butter, carmels and sweetened condensed milk. Cook over medium-low heat until caramels are melted and mixture is smooth, stirring occasionally. Slowly pour caramel mixture evenly over partially baked crust. Top with remaining cake mix mixture. Bake an additional 25-30 minutes or until top is set and edges are deep golden brown. Cool 20 minutes. Run knife around sides of pan to loosed. Cool 40 minutes. Refrigerate 1 hour. Cut into bars. Store in refrigerator.