Recipe courtesy of Food Network

Chinese-Takeout Skewers

This is your favorite takeout food, on a stick! We love grilled citrus; the orange is great either squeezed over the skewers or saved as a treat at the end. Make the marinade again for grilled pork chops or chicken thighs.
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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 25 min
  • Inactive: 30 min
  • Cook: 20 min
  • Yield: 4 servings
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Marinade and Mop:

One 2-inch piece ginger, finely grated

1 large clove garlic, finely grated

1/4 cup soy sauce

1/4 cup dry white vermouth

2 tablespoons toasted sesame oil

2 tablespoons rice vinegar

1 tablespoon sugar

1/2 cup hoisin sauce


1 1/2 pounds pork tenderloin, cut into 1-inch chunks

1 cup snow peas (about 4 ounces)

One 8-ounce can sliced water chestnuts, drained

2 small red peppers, halved, seeded and cut into 1-inch pieces

One 15-ounce can baby corn, drained and halved crosswise

1/2 navel orange, cut into 4 wedges, wedges halved

2 tablespoons vegetable oil, plus more for oiling the grill grates

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

Iced Tea:

2 Family Size Tea Bags

2 quarts water 

Sugar or sweetener, optional


Special equipment:
Eight 8-inch skewers
  1. For the marinade and mop: Whisk together the ginger, garlic, soy sauce, vermouth, sesame oil, vinegar and sugar in a measuring cup. Pour 1/4 cup of the marinade into a small bowl, whisk in the hoisin sauce and set this basting "mop" aside.
  2. For the kebabs: Toss the remaining marinade with the pork in a medium bowl, then cover and chill in the refrigerator for 30 minutes. 
  3. Carefully thread onto a skewer 1 piece of pork, 1 snow pea folded over a water chestnut slice (the pea will crack on one side, but it will help hold in the water chestnut), a piece of red pepper and a piece of baby corn; repeat twice, then end with a piece of orange, skin side facing the last baby corn. Repeat with the remaining skewers and ingredients. 
  4. Prepare a grill for cooking over medium-high heat. Brush the skewers with the vegetable oil, and sprinkle with salt and pepper. Lightly oil the grill grates. Grill the skewers until the pork is cooked through and an instant-read thermometer inserted into the center of a piece registers 140 degrees F, 7 to 8 minutes per side. Brush the skewers with the mop, and continue grilling until the mop caramelizes, about 1 minute. Serve with iced tea.
  5. For the iced tea: Pour 4 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste. Stir in 6 cups ice cubes until melted. Keep refrigerated until ready to use. Makes two quarts.