This recipe started out as a craving for lettuce wraps and ended up as Hoisin Stir Fry Bowls with Spicy Peanut Sauce because, IMHO, it’s just a whole lot easier to eat things out of bowls instead of lettuce leaves. …Or is that just me? Plus, the nice soft-but-sturdy lettuce that are perfect for lettuce wraps happens to be a little on the expensive side and I’m all about bowl meals. So, I made a lettuce wrap filling and just spooned it over rice. But hey, you could totally do this in lettuce leaves if that’s your jam.
Spicy Peanut Hoisin Stir Fry Bowls – Pork, Turkey, or Chicken
Use Ground Pork, Turkey, or Chicken
This recipe is quite flexible and you can use just about any ground light meat, like pork, chicken, or turkey. I also halved the meat and added a ton of vegetables (like minced mushrooms) to bulk out the recipe and keep the costs low. If you prefer you can use a full pound of ground meat in place of the meat and mushroom mix.
What is Hoisin Sauce?
Hoisin is a really versatile sauce to have in your fridge. It’s thick, sweet, and tangy, and is great for glazing meat, using as a dipping sauce, or combining with other ingredients to make other dressings, sauces, or marinades. I also like to use it as a quick stir fry sauce, like in this recipe!
Love quick stir fry recipes? Check out my Ground Turkey Stir Fry , Sweet Chili Chicken Stir Fry Bowls, or Beef and Cabbage Stir Fry.
Hoisin Stir Fry Bowls with Spicy Peanut Sauce
SPICY PEANUT SAUCE*
- 1/4 cup natural-style peanut butter ($0.36)
- 1 Tbsp sriracha ($0.09)
- 1 tsp soy sauce ($0.02)
- 1 tsp grated fresh ginger ($0.10)
- 1 tsp brown sugar ($0.01)
- 3 Tbsp hot water ($0.00)
PORK AND VEGETABLE MIXTURE
- 1/2 Tbsp neutral cooking oil** ($0.02)
- 2 cloves garlic ($0.16)
- 1 tsp grated fresh ginger ($0.10)
- 1/2 lb. ground pork, chicken or turkey ($3.00)
- 8 oz. button mushrooms ($1.89)
- 1 large carrot ($0.12)
- 1 red bell pepper ($1.50)
- 1/3 cup hoisin sauce ($0.84)
- 1 Tbsp soy sauce ($0.05)
- 1 tsp toasted sesame oil ($0.11)
- 4 cups cooked rice $0.88 ($0.88)
- 1/4 cup peanuts, chopped ($0.19)
- 3 green onions, sliced ($0.25)
- Mix the spicy peanut sauce first to allow the flavors time to blend. In a small bowl, combine the peanut butter, sriracha, soy sauce, brown sugar, and grated fresh ginger (use a small holed-cheese grater to grate about 1 tsp). Stir in one tablespoon of hot water at a time until the sauce is thin enough to drizzle. Set the sauce aside.
- Mince the garlic and grate another teaspoon of fresh ginger. Heat the cooking oil in a large skillet over medium flame. Add the garlic and ginger to the hot skillet and sauté for about one minute, or just until the garlic is softened. Add the pork and continue to sauté until the pork is cooked through and crumbled (about five minutes).
- While the pork is cooking, rinse the mushrooms then chop them into small pieces. Once the pork is cooked through, add the chopped mushrooms and continue to sauté until the mushrooms have wilted and released all their moisture (about five minutes).
- While the mushrooms are cooking, peel the carrot then shred it using a large-holed cheese grater. Finely dice the red bell pepper. Once the mushrooms have cooked down, add the shredded carrot, diced bell pepper, hoisin sauce, toasted sesame oil, and soy sauce to the skillet. Stir and cook until everything is coated in sauce and heated through. (The amount of soy sauce needed may vary depending on the brand of hoisin sauce used. Start with 1/2 Tbsp and add more to taste).
- To build the bowls, start with one cup cooked rice, then add 3/4-1 cup of the meat and vegetable mixture. Sprinkle a few sliced green onions on top, then drizzle 1-2 Tbsp of the spicy peanut sauce over everything. Finish with about 1 Tbsp of the chopped peanuts.
See how we calculate recipe costs here.
Scroll down for the step by step photos!
How to Make Hoisin Stir Fry – Step by Step Photos
Start with the spicy peanut sauce so that the ginger time to infuse into the sauce. In a small bowl stir together 1/4 cup natural style peanut butter, 1 Tbsp sriracha, 1 tsp soy sauce, 1 tsp brown sugar, and about 1 tsp freshly grated ginger (use a small-holed cheese grater). Then add one tablespoon of hot water at a time until it’s thin enough to drizzle. I used 3 Tbsp water total. Set the sauce aside.
Mince two cloves of garlic and grate another tsp of fresh ginger. Add 1/2 Tbsp of any neutral cooking oil to a large skillet and heat over a medium flame. Add the garlic and ginger, sauté for about a minute, then add 1/2 lb. ground pork, chicken, or turkey. Cook the meat until it’s fully browned and crumbled (about 5 minutes).
While the meat is cooking, rinse 8oz. of button mushrooms and chop them into tiny pieces. No need to pay attention to the size or shape of the pieces, just chop away until they’re small and only slightly bigger than the meat crumbles. The goal is to make them blend in seamlessly with the meat and they will shrink a bit when cooked.
Once the meat is cooked through, add the chopped mushrooms and continue to sauté until the mushrooms have wilted and let out all their water (about another 5 minutes). See, they blend right in with the meat!
While the mushrooms are cooking, peel and shred one large carrot using a large-holed cheese grater (or in my case, two small carrots). Cut the bell pepper into a very small dice. Again, you want the pieces to be a similar size to the meat and mushrooms.
Add the carrots and bell pepper to the skillet. I wanted them to stay fairly crisp, so I didn’t really cook them before adding the sauce. I just added the sauce and heated through…
What sauce, you say? Hoisin sauce! Hoisin is a great all-purpose sweet and tangy sauce that can be used on its own or as a base of more complex sauces. For this dish, I added 1/3 cup hoisin, plus 1 Tbsp soy sauce and 1 tsp toasted sesame oil. The amount of soy sauce that you add will depend on the saltiness of your hoisin, so start with a little less and add more if needed.
So now you have a lovely hoisin pork and vegetable mixture that can be spooned into lettuce leaves for wraps, or turned into a great bowl meal…
To build my Hoisin Stir Fry Bowls, start with 1 cup cooked rice, then add 3/4 to 1 cup of the meat and vegetable mixture.
Add a small handful of sliced green onion. You could also use cilantro here, or BOTH.
Then drizzle on some of that amazingly rich and spicy peanut sauce… You have about 1/2 cup of the sauce so you can use up to 2 Tbsp per bowl.
Finally, add a tablespoon or so of chopped peanuts. I love the chopped peanuts here because they add a final layer of super crunchy texture that takes the bowl over the top!
And there you have it–Hoisin Stir Fry Bowls with Spicy Peanut Sauce for about $2.50 per serving. It’s a little pricier than most of my meals, but considering the fact that I used super high end pork and a few organic ingredients, it’s really not bad!
And once I was a few bites in I wasn’t even thinking about the price. I was just thinking, “Mmmmmmmmmmmmm…”
Take out quality! So good. I followed the recipe as written. No leftovers (after lunch prep). It might be a tad salty, but it was worth it!
I made the sauce with tahini bc I didn’t have peanut butter. Used a mix of veggies and tofu in the stir fry. The combo of the hoisin and the sauce is 10/10!
Nice sub!! XOXO -Monti
Made this tonight as a way to use up some ground pork that had been languishing in the freezer. It was EXCELLENT. I had made your Sesame Cucumber Salad earlier in the week and I actually threw that on top of the pork in the bowl and it was INCREDIBLE. It added a very fun tangy element.
I used 1 full lb of meat, doubled sauce and other liquids due to that. Added baby corn, water chestnuts and broccoli (pre steamed before adding). Very good!
Hoisin is very high in added sugar (18g per 2T, I used 0.5cup)– I would look for a diff brand or homemade kind in future.
Super yummy! Made with ground chicken and served with brown rice. Husband asked if there were leftovers after we licked our dishes clean!
Add lime and it’s perfection!
So good! I suggest subbing the rice for chow mein
Made this with ground turkey. Instead of scallions and peanuts, I added diced sugar snap peas to the stir-fry. It was so good! I eyeballed the peanut sauce, so I had plenty left over. How long is it good for in the fridge?
I made this and it was excellent. I ended up using 2 pounds of turkey meat and found that I needed about 4 times the meat sauce for this amount and I doubled the vegetables. I wasn’t sure if it would be enough but I now have a leftover meal we are looking forward to for my family of 4. My family said this was “the best thing I have made in awhile” and I cook a fair amount so that was a nice compliment from my teenagers. Great recipe and a keeper for us!
I made these with ground pork and they were so good. The spicy peanut sauce is delicious and I love that it’s got lots of veg. I’ll definitely make this recipe again.
Made this dish for lunch yesterday! I substituted extra firm tofu for the meat (I accidentally used the whole brick, so I had a pound of protein in there lol). The flavors were wonderful, over some basmati rice with the sauce, peanuts, and fresh green onions. The peanuts really elevated the dish with some crunchy texture. Next time I make this, I’ll probably add more veggies because why not?