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Hoisin “Sausage” and Plum Kebabs

Placing hot kebabs directly on a bed of baby spinach, then topping with warm sauce wilts the spinach, adding a tender texture.

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Placing hot kebabs directly on a bed of baby spinach, then topping with warm sauce wilts the spinach, adding a tender texture.

Servings
4

Ingredients

  • 1/3 cup hoisin sauce
  • 2 Tbs. rice wine vinegar
  • 1 Tbs. low-sodium soy sauce
  • 21/2 tsp. toasted sesame oil
  • 1 tsp. chile paste, such as sambal oelek
  • 3 firm, ripe plums, each pitted and cut into 8 slices
  • 5 green onions, each cut into 4 batons
  • 4 4-oz. soy sausages, each cut into 4 chunks
  • 8 cups baby spinach leaves

Preparation

1. Whisk together hoisin sauce, vinegar, soy sauce, sesame oil, and chile paste in saucepan; bring to a boil. Remove from heat, and transfer to small bowl.

2. Thread each of 4 skewers with 6 plum slices, 5 green onion batons, and 4 sausage chunks.

3. Oil grill grates, and preheat grill to medium. Place kebabs on grill, close hood, and cook 4 minutes. Turn, close hood again, and cook 4 minutes more, or until plums are tender. Transfer kebabs to platter, and brush with half of hoisin mixture.

4. Divide spinach among 4 serving plates. Top with kebabs, and drizzle with remaining hoisin mixture.

Nutrition Information

  • Calories 375
  • Carbohydrate Content 34 g
  • Cholesterol Content 0 mg
  • Fat Content 22.5 g
  • Fiber Content 10 g
  • Protein Content 17 g
  • Saturated Fat Content 1.5 g
  • Sodium Content 773 mg
  • Sugar Content 16 g