Hoisin rabbit

by Susan Kane-Doyle | February 1, 2011

hoisin - hosin-rabbit

The world becomes small when you’re in the kitchen. What seemed like exotic dishes 30 years ago are now common. Hoisin sauce and Chinese five-spice powder can now be found in the Asian section of stores. Try them in this dish, and I’m sure they will find a way into many of your other dishes.


  • 1 rabbit, about 3 pounds, deboned, cut into small pieces
  • 1/2 cup cornstarch
  • 3 cups vegetable oil
  • 2 tsp. freshly grated ginger
  • 1 medium yellow onion, coarsely chopped
  • 8 oz. fresh broccoli, washed and cut into 1-inch pieces
  • 1 red or green pepper, seeded and cut into 1-inch pieces
  • 8 oz. of button mushrooms, washed and coarsely chopped
  • 1 cup water
  • 1 tbsp. cornstarch
  • 3 tbsp. dry sherry or orange juice
  • 3 tbsp. cider vinegar
  • 3 tbsp. hoisin sauce
  • 4 tsp. soy sauce
  • 2 tsp. Chinese five spice

Rinse rabbit pieces, place in plastic bag, and coat with half-cup of cornstarch. Heat oil in wok over high heat. Add rabbit pieces, one at a time, to hot oil (cook only one-third of the pieces at a time) until golden – about 5 minutes. Drain on paper towel.

Remove all but 2 tbsp. of oil from wok. Stir-fry ginger in oil over medium heat for 1 minute. Add onion, cook one more minute. Add broccoli, pepper, and mushrooms, then cook for 2 more minutes. Combine water and all other ingredients in a cup, then add to wok. Cook and stir until mixture boils and becomes translucent. Return rabbit to wok and cook for 2 minutes.

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  1. Sylvain Champagne wrote: I choose this recipe to introduced cotton tail rabbit to my family, it was enjoyed. I would recommend to reduced the Chinese five spice to 1 tsp as they found it too strong. Make sure to debone the rabbit into manageable small pieces as it make it more palatable with the vegetables. But all in all was a 8 out of 10 for my crew.