Food & Cooking Recipes Appetizers Finger Food Recipes Pork and Snap Pea Kebabs with Ginger-Hoisin Glaze 4.4 (7) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Petrina Tinslay Servings: 4 With Asian-inspired flavors of ginger and hoisin, these lively combinations of tastes, colors, and textures is just as fun to make as it is to eat. Ingredients ¼ 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 ¾ pound), cut into ¾-inch slices 5 scallions, cut into 2-inch pieces ½ pound snap peas, trimmed Directions 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 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. Cook's Notes 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. Rate it Print