|Pork and Pepper Satays
2 Tbsp soy sauce
|In small saucepan, combine soy sauce, hoisin sauce, honey, sherry, ginger, vinegar,
garlic, onions, and oil; bring to boil. Dissolve cornstarch in 1 tsp water; whisk into pan and boil, whisking for about 1 minute
or until slightly thickened. Let cool. Meanwhile, trim fat from pork tenderloins; cut into 1/2" thick slices. Place in shallow
glass dish. Pour marinade over top. Cover and refrigerate for at least 2 hours or upto 24 hours. Let pork stand in marinade at
room temperature for 30 minutes. Meanwhile cut each sweet pepper into 32 bite-size pieces. Thread 1 piece of red pepper onto skewer;
then pork, reserving marinade, then green pepper. Repeat to make 32 skewers Place on foil-lined baking sheets; broil for 4 minutes.
Brush with reserved marinade; turn and broil for 4 minutes longer or just until hint of pink remains in pork.
Makes 32 hors d'oeuvres.