No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pork and Snap Pea Kebabs with Ginger-Hoisin Glaze

This lively combination of flavors, colors, and textures is just as fun to make as it is to eat.

  • servings: 4
Photography: Petrina Tinslay




  • 1/4 cup hoisin sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon finely grated peeled fresh ginger (from a 1-inch piece)
  • 1 tablespoon rice vinegar
  • 1 pork tenderloin (about 3/4 pound), cut into 3/4-inch slices
  • 5 scallions, cut into 2-inch pieces
  • 1/2 pound snap peas, trimmed

Cook's Note

No grill? Broil on second highest rack using metal skewers. Cooking times are the same. This recipe can be made meatless by replacing the pork with 1 large eggplant, cut into 1-inch pieces.


  1. Step 1

    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.

  2. Step 2

    Alternately thread pork tenderloin, scallions, and snap 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.

Everyday Food, June 2011



Reviews (1)

  • objmom 13 Oct, 2011

    This is very good! We've substituted other veggies for the snap peas and used onions when we don't have scallions - works every time. Delicious sauce, easy to make.