Hawaiian Stir Fry Food

HAWAIIAN FRIED RICE

Steps:

• Whisk together soy sauce, sesame oil, and Sriracha in a small bowl and set aside.
• In a large 12-inch skillet, heat vegetable oil over medium-high heat until just smoking.
• Add ham, bell pepper, green onion whites, and yellow onion and cook, occasionally stirring until lightly browned, 7-9 minutes.
• Add garlic and ginger, stir and cook until fragrant, about 30 seconds.
• Add eggs to the skillet and stir them into the other ingredients.
• Stir constantly until eggs are cooked, about 3 minutes.
• Add rice and soy sauce mixture to skillet, stir until combined, and rice is heated through.
• Turn off heat and stir in pineapple and remaining green onions.
• Serve immediately.

HAWAIIAN STIR-FRY

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.

HAWAIIAN PORK STIR-FRY

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 BEEF STIR-FRY

Steps:

• In medium bowl, dissolve cornstarch and 1 tablespoons.
• worcestershire sauce.
• Add beef cubes and toss to coat.
• In small bowl mix ketchup, sugar and 1 tablespoons.
• each worcestershire sauce and juice from pineapple for sauce; drain pineapple.
• Brown beef in a large oiled skillet over medium-high heat.
• Remove and set aside.
• In same skillet heat 2 tbsps.
• water over medium-high heat; add peppers and garlic.
• Cook and stir 3 to 4 minutes or until water evaporates and peppers are crisp-tender.
• Reduce heat and stir in sauce mixture, pineapple and beef along with any accumulated juices.
• Heat through and serve over hot rice.

HAWAIIAN GLAZED VEGGIES STIR-FRY

Steps:

• Heat olive oil in a wok over high heat just until smoking point, about 1 minute.
• Add red pepper and red onion; stir-fry 2 minutes.
• Add bamboo shoots and cook 1 minute, stirring.
• Add water to prevent sticking.
• Add pineapple wedges and cook 1 minute.
• Stir in broccoli; cook 4 minutes or until bright green.
• Combine tamari (soy sauce) and juice in a small cup.
• Add tamari/juice mixture to veggies.
• Cook 1 to 2 minutes, stirring to coat.

HAWAIIAN CHICKEN STIR FRY

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.