A BBQ Explosion! – China meets Memphis

BBQ ExplosionAfter our latest Wok Wednesday adventure I started looking into what's actually in hoisin sauce so I could try to make a low-carb version. While I still have that on the todo list, I was struck by the similarity of hoisin to barbeque sauce. They're both combinations of sweet and hot flavors with a hint of smoke. So I thought, why not do an East-West fusion dish? Here's the result.

BBQ Explosion!
Recipe type: Stir fry
Cuisine: Fusion
A meeting between East and West, a stir fry that would be at home in a BBQ joint.
Bowl A
  • 16 oz protein, your choice
Bowl B
  • 4 cloves garlic, shredded
Bowl C
  • ½ teaspoon salt
  • 1 onion, thinly sliced
Bowl D
  • 1 green pepper, cut into strips
Bowl E
  • 1 8 oz can of bamboo shoots, drained
Bowl F
  • 3 tablespoons of barbeque sauce
  • 1 teaspoon of light soy sauce
  • 1 tablespoon of bourbon
  • 1 tablespoon of hot sauce
  1. Prepare the item(s) in Bowl A and set aside
  2. Heat your wok to the smoking point and swirl in oil
  3. Add the contents of Bowl B and stir fry until fragrant
  4. Add the contents of Bowl C and stir fry until the onions begin to show some color
  5. Add the contents of Bowl D and stir fry until the peppers are cooked but still crisp.
  6. Add the contents of Bowls E and F as well as the cooked protein and cook until everything is heated through.
You can very the amounts of BBQ sauce and hot sauce depending on your tastes but you should have 3 or 4 tablespoons in total.


About the Author:
As a vegan and a diabetic, I am very much aware of the challenges faced by friends and family as they attempt to deal with dietary restrictions.
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