HAWAIIAN PORK STIR-FRY
Recipe from a friend who served it as part of a poolside buffet. Add a can of chinese baby corn at the end for more color and texture.
Provided by BoxOWine
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- PREPARE SWEET AND SOUR SAUCE- SET ASIDE.
- Dip pork cubes in beaten egg, drain briefly, and roll in cornstarch to coat lightly.
- Shake off excess.
- Place a wok over high heat.
- When wok is hot, add 2 tablespoons of the oil.
- When oil is hot, add half the pork.
- Stir fry until evenly browned about 5 to 7 minutes.
- Remove pork from wok, and set aside.
- Repeat to brown remaining meat, adding more oil as needed.
- Add remaining oil (about 2 tablespoons) to wok.
- Add bell peppers and onion, stir fry until vegetables are tender crisp to bite (about 2 mins).
- Add pea pods, stir one minute.
- Stir sweet and sour sauce and add to wok.
- Stir until sauce boils and thickens.
- Return pork to wok and stir until heated through.
- Serve with hot cooked rice.
- Pass soy sauce if desired.
HAWAIIAN PORK
This is a richly flavored version of sweet and sour pork. From the Sunset Stir Fry Cookbook. Great served with steamed rice.
Provided by cookiedog
Categories Pork
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Sweet-Sour Sauce: Stir together cider vinegar brown sugar, catsup; 1/4 cup cornstarch, unsweetened pineapple juice; and soy sauce. Set aside.
- Dip pork cubes in beaten egg, drain briefly, and roll in cornstarch to coat lightly; shake off excess.
- Place a wok or frying pan over high heat; when wok is hot,add 2 tablespoons of the oil. When oil is hot, add half the pork; stir-fry until evenly browned (5 to 7 minutes). Lift pork from wok and set aside. Repeat to brown remaining meat, adding more oil as needed.
- Add remaining oil (about 2 tablespoons) to wok. Add bell peppers and onion; stir-fry until vegetables are tender crisp to bite (about 2 minutes). Add pea pods; then stir sauce and add. Stir until sauce boils and thickens; return pork to wok and stir until heated through.
HAWAIIAN-STYLE BRAISED PORK WITH STIR-FRIED CABBAGE
This is a recipe that I found online and can't wait to make it. Here's what the author said. "My wife, Jean, and I run a coffee farm on the Big Island of Hawaii," writes George Fike of Keauhou Mauka, Hawaii. "I really love to cook, so we entertain a lot, and I enjoy planning the dinners as much as I do making them. I tell people the best restaurant in town is our house! Since I do most of the cooking, recipes must either be relatively fast or look after themselves. My recipe for Hawaiian-style pork has both of those qualities. It's based on the traditional Hawaiian kalua pig, in which the meat is steamed in an underground oven. For this version, you don't have to dig a pit in your back yard, and once everything's in the pot - which involves chopping a few ingredients - it cooks slowly but doesn't require a lot of attention." Complete this main course with steamed rice.
Provided by lazyme
Categories Pork
Time 16m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle pork with salt and pepper.
- Heat oil in heavy large pot over medium-high heat.
- Add 1/3 of pork to pot and sauté until brown, about 6 minutes; transfer to bowl.
- Repeat with remaining pork.
- Add garlic, green onions, and ginger to pot; sauté 1 minute.
- Return pork and any juices to pot.
- Add 1 1/2 cups broth, soy sauce, sugar, crushed red pepper, and five-spice powder; bring to boil.
- Reduce heat to medium-low, cover and simmer until pork is very tender, about 1 hour 15 minutes.
- Stir remaining broth and cornstarch in cup to dissolve; mix into pork.
- Simmer until gravy thickens, stirring occasionally, about 3 minutes.
- Season with pepper.
- (Can be made 1 day ahead. Cool slightly and chill. Rewarm over low heat.)
- Serve pork with your favorite stir-fried cabbage.
Nutrition Facts : Calories 862.7, Fat 69.7, SaturatedFat 24.6, Cholesterol 206.4, Sodium 1117.3, Carbohydrate 7.8, Fiber 0.5, Sugar 2.9, Protein 48.6
HAWAIIAN STIR-FRY
This is a very tasty dish served over rice or very thin noodles. You can add tofu for a complete meal, or serve as a side dish. From the cookbook Lean and Luscious and Meatless.
Provided by Whisper
Categories Cauliflower
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, combine all sauce ingredients (first 6 ingredients, up to and including sugar).
- Mix until cornstarch is dissolved; set aside.
- Heat oil in a large nonstick skillet or wok over medium-high heat.
- Add onions, green pepper, and carrots.
- Cook 3 to 4 minutes, stirring constantly with a tossing motion.
- Add broccoli, cauliflower, and water chestnuts.
- Cook, stirring, 2 to 3 minutes, until broccoli is bright green.
- Add mushrooms and cabbage.
- Cook, stirring, 1 minute.
- Stir sauce and add to vegetables.
- Cook, stirring, until sauce is thickened and vegetables are glazed, about 1 minute.
HAWAIIAN STIR-FRY
Georgiana Weathers of Orlando, Florida shared this recipe with a tropical twist that's sure to win raves.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Drain pineapple, reserving juice. In a small bowl, combine brown sugar and cornstarch. Stir in the water, soy sauce and reserved pineapple juice until smooth; set aside. In a large nonstick skillet or wok, stir-fry carrot in 1 tablespoon hot oil for 1 minute. Stir in the celery, sweet peppers and onion; stir-fry for 3 minutes. Add sugar snap peas; stir-fry about 1 minute longer or until vegetables are crisp-tender. Remove vegetables and keep warm., In the same skillet, stir-fry chicken in remaining oil for 3-4 minutes or until no longer pink. Stir soy sauce mixture; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in vegetable mixture and pineapple chunks; heat through. Serve over rice if desired.
Nutrition Facts :
PINEAPPLE PORK STIR-FRY
There's no need for takeout when you've got this pineapple pork recipe in your collection. Omit the cayenne pepper if serving young kids. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine 2 tablespoons cornstarch, 1 tablespoon water, garlic powder and 1 tablespoon reserved pineapple juice. Pour into shallow dish; add pork and turn to coat. , In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne and remaining water, cornstarch and reserved pineapple juice until smooth; set aside., In a large skillet or wok over medium-high heat, stir-fry pork in 1 tablespoon oil until no longer pink; remove and keep warm., Stir-fry the broccoli, carrots and onion in remaining oil until tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and pineapple; heat through. Serve with rice.
Nutrition Facts : Calories 230 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1295mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 2g fiber), Protein 19g protein.
HONEY PORK STIR-FRY
A recipe from one of those small community cookbooks that we have modified for our tastes by cutting the amount of meat in half and adding extra veggies! Like any stir-fry, this one is very versatile and you could use almost any veggies that you like. We have also added baby corn and red bell pepper before. *Updated: The review by LARavenscroft reminded me that we usually do 1.5 times or double the amount of sauce, depending on the amount of veggies we are using, so please update accordingly if you feel it needs more sauce.
Provided by noway
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Cut pork into 1 inch squares. Brown in large skillet over medium high heat, stirring frequently.
- Combine chicken broth, honey, soy sauce, vinegar, ginger, and garlic powder. (See note on sauce above).
- Add to skillet, cover and cook for 15 minutes.
- Add vegetables, cook for another 10-15 minutes, until at the preferred crispness.
- Thicken sauce with cornstarch and water.
- Serve over rice. I like jasmine or basmati.
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