Hawaiian Pork Stir Fry Recipes

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.

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.

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.

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.

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.

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.

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.