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Pork and Snow Pea Kebabs with Ginger Hoisin Glaze
Pork and Snow Pea Kebabs with Ginger Hoisin Glaze
Heat a 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 tenderloin, scallions, and snow peas onto four 8-inch skewers. Grill, turning occasionally, until pork is cooked through and vegetables are charred, about 9 minutes. Brush kebabs with hoisin mixture and cook 1 minute more, turning once, until mixture begins to bubble.
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Shaved Cucumber Salad
Shaved Cucumber Salad
With a vegetable peeler, shave cucumbers into wide ribbons, stopping when you reach seeds; reserve 1 center. Thinly slice celery stalks and onion; place in a large bowl along with cucumber ribbons. In a blender, puree reserved cucumber center, mayonnaise, cilantro, and vinegar; season with salt and pepper and add to bowl. Toss to combine and top with celery leaves if desired.
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Chicken and Snow Peas
Chicken and Snow Peas
Preheat oven to 425 degrees. In a large skillet, heat oil over high. Season chicken with salt and pepper and cook, skin side down, until deep golden, 8 to 10 minutes. Flip chicken and remove pan from heat. Tilt pan slightly and carefully remove fat with a spoon. Return pan to heat and add garlic, vinegar, sugar, and red-pepper flakes. Bring to a boil, then transfer pan to oven. Bake 17 minutes. Add snow peas and half the basil and bake 5 minutes more. Remove from oven, sprinkle with remaining basil, and serve.
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