Hawaiian Pork Stir Fry Recipes

HAWAIIAN STYLE SMOKED MEAT

Steps:

• Mix together sugar, shoyu, garlic and ginger in a bowl. Remove and reserve 1/4 cup, and add the pork to the marinade. Refrigerate, covered, for 24 hours.
• Preheat a smoker to 260 degrees F. Remove pork from marinade and thread on skewers. Place skewers in smoker and cook until an instant-read thermometer inserted in the center of the meat registers 145 degrees F, 5 to 6 hours.
• Remove pork from skewers and slice into 1/4-inch pieces. Stir the oyster sauce into the reserved marinade and set aside.
• Stir fry the meat and onions together in the oil in a hot frying pan until the onions are seared, then add oyster sauce mixture.

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.

WALTER KEI'S SHANGHAI-STYLE PORK AND BEAN SPROUTS

Steps:

• Slice the pork into 1/4-inch-thick slices, then stack the slices and cut into 2-inch-long matchsticks. Put the matchsticks in a shallow bowl and add the garlic, 2 teaspoons of the rice wine, the cornstarch, soy sauce, sesame oil, sugar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Stir to combine.
• Heat 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the olive oil and add the pork, spread it around it in the wok. Cook undisturbed 20 seconds, letting the pork begin to brown. Then, using a metal spatula, stir-fry the pork until it is no longer pink, about 1 minute. Add the bean sprouts, then remaining 2 teaspoons rice wine, 1/2 teaspoon of salt, and 1/4 teaspoon pepper and stir-fry 1 to 2 minutes or until the pork and bean sprouts are just cooked through.

PINEAPPLE PORK STIR-FRY

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.

PORK STIR FRY

Steps:

• Whisk soy sauce, vinegar, and cornstarch together in a small bowl.
• Heat 1 tablespoon oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return wok to heat.
• Heat remaining oil in the same skillet over medium-high heat. Cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and green pepper to skillet; cook and stir until onion starts to soften, 2 to 3 minutes. Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
• Stir broccoli into bok choy mixture; cook and stir until slightly softened, about 2 minutes. Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy starts to wilt and broccoli is tender, 5 to 7 minutes.

HAWAIIAN SAUSAGE SKILLET

Steps:

• Heat oil in a large skillet over medium heat. Cook and stir sausage, onion, and green bell pepper until vegetables start to become tender, about 8 minutes; add pineapple and cook, stirring occasionally, until the pineapple is hot, about 5 minutes more.
• Beat pineapple juice and cornstarch together in a bowl using a whisk. Stir brown sugar, cider vinegar, soy sauce, and minced garlic with the pineapple juice until the sugar dissolves into the liquid; pour over the sausage mixture and cook until the sauce thickens, 5 to 8 minutes.

PORK STIR FRY

Steps:

• Combine cornstarch, soya sauce, vinegar, honey and garlic together.
• Add sliced pork and marinate a few hours:this can be done on the morning; refrigerate.
• Remove meat from marinade.
• Heat wok or large frypan on High.
• Add oil,ginger and pork;stir fry until golden brown. Remove meat.
• Add onion, celery,pepper,mushrooms and broccoli.Stir fry for 2-3 minutes.
• Add chicken broth, marinade,pork and beansprouts.
• Stir on High until vegetables are tender crisp.
• Recipe can be easily doubled.