Hawaiian Glazed Veggies Stir Fry Recipes

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HAWAIIAN GLAZED VEGGIES STIR-FRY



Hawaiian Glazed Veggies Stir-Fry image

The combo of vegetables and pineapple in this easy stir-fry makes for a colorful sweet-and-sour dish. Fresh pineapple is best in this recipe; canned just doesn't taste as good. Adapted from Delicious Living magazine.

Provided by Sharon123

Categories     Tropical Fruits

Time 25m

Yield 4-6

Number Of Ingredients 8

1 large red bell pepper, cut into 1-inch pieces
1/2 cup red onion, cut in 1-inch pieces
1 (8 ounce) can sliced bamboo shoots, drained
2 -3 tablespoons water
1 cup fresh pineapple, cut into bite-sized wedges
1 1/2 cups broccoli florets
1 1/2 tablespoons soy sauce (I use Bragg's Aminos)
4 tablespoons pineapple juice

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 STIR-FRY



Hawaiian Stir-Fry image

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

2/3 cup pineapple juice
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1 tablespoon cornstarch (plus 1 tsp cornstarch)
1 teaspoon sugar
1 tablespoon vegetable oil (plus 1 tsp)
1 cup onion, sliced 1/4-inch thick
1 cup green pepper, sliced 1/4-inch thick
1/2 cup carrot, sliced 1/4-inch thick
1 cup broccoli, cut into small flowerets
1 cup cauliflower, cut into small flowerets
1/2 cup sliced water chestnuts
1 cup sliced mushrooms
1 1/2 cups Chinese cabbage, coarsely shredded

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



Hawaiian Stir-Fry image

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

1 can (8 ounces) unsweetened pineapple chunks
2 tablespoons brown sugar
1 tablespoon cornstarch
1/3 cup water
2 tablespoons reduced-sodium soy sauce
1 carrot, cut into 2-inch julienne strips
2 tablespoons canola oil, divided
2 celery ribs, thinly sliced
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1 medium onion, cut into thin wedges
2 cups frozen sugar snap peas, thawed
1 pound boneless skinless chicken breasts, cut into 2-1/2-inch strips
Hot cooked rice, optional

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 :

HAWAIIAN BEEF TERIYAKI STIR-FRY BOWL



Hawaiian Beef Teriyaki Stir-Fry Bowl image

This beef teriyaki bowl is not only easy to fix, but has a taste of the islands.

Provided by thedailygourmet

Time 1h35m

Yield 4

Number Of Ingredients 18

1 cup water
¼ cup pineapple juice
5 tablespoons brown sugar
1 tablespoon tamari
1 clove garlic, grated
½ teaspoon ginger paste
⅛ teaspoon onion powder
1 tablespoon tapioca flour
1 (8 ounce) thinly sliced carne asada (beef steak)
1 tablespoon grapeseed oil
1 pinch red pepper flakes
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 small yellow onion, quartered and sliced
2 medium (blank)s carrots, sliced diagonally
14 ounces refrigerated chow mein noodles
1 teaspoon everything bagel seasoning
1 tablespoon chopped green onion, or to taste

Steps:

  • Mix water, pineapple juice, brown sugar, tamari, garlic, ginger paste, and onion powder together in a resealable zip-top bag. Reserve 1/2 cup marinade, add tapioca flour to reserved marinade and set aside. Cut beef into 1-inch pieces; add to the marinade in the bag, seal the bag, and refrigerate for 45 minutes.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; add red pepper flakes and sirloin pieces, discarding marinade. Saute until browned, 5 to 7 minutes.
  • Place bell peppers, onion, and carrots in a steamer bucket. Place bucket on top of meat. Hit Cancel.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove vegetable bucket. Set aside.
  • Switch to Saute function and add noodles. Pour in the reserved marinade with tapioca; stir until sauce is thickened. Add in vegetables. Toss to combine. Serve immediately in bowls; top with everything bagel seasoning and garnish with green onion.

Nutrition Facts : Calories 743.5 calories, Carbohydrate 85.3 g, Cholesterol 24.5 mg, Fat 37.1 g, Fiber 6.3 g, Protein 19.7 g, SaturatedFat 5.9 g, Sodium 834.6 mg, Sugar 22.5 g

FROZEN VEGETABLE STIR-FRY



Frozen Vegetable Stir-Fry image

Soy sauce and peanut butter add a nice Thai-style flavor to this stir-fry. Using frozen vegetables makes it a very quick and tasty vegetable side dish.

Provided by Tracey Davies

Categories     Side Dish     Vegetables

Time 10m

Yield 6

Number Of Ingredients 6

2 tablespoons soy sauce
1 tablespoon brown sugar
2 teaspoons garlic powder
2 teaspoons peanut butter
2 teaspoons olive oil
1 (16 ounce) package frozen mixed vegetables

Steps:

  • Combine soy sauce, brown sugar, garlic powder, and peanut butter in a small bowl.
  • Heat oil in a large skillet over medium heat; cook and stir frozen vegetables until just tender, 5 to 7 minutes. Remove from heat and fold in soy sauce mixture.

Nutrition Facts : Calories 87.6 calories, Carbohydrate 13.8 g, Fat 2.9 g, Fiber 3.3 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 345.4 mg, Sugar 2.7 g

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