Polynesian Vegetables Recipes

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POLYNESIAN VEGETABLES



Polynesian Vegetables image

In Hobe Sound, Florida, Evelyn DeLuca quickly prepares this colorful vegetable medley on the stovetop. Coated with a pineapple sauce, the pretty dinner accompaniment offers tasty change of pace.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 10

1-1/2 cups sliced fresh carrots
1/2 cup water
1-1/2 teaspoons reduced-sodium soy sauce
1 teaspoon beef bouillon granules
1 teaspoon lemon juice
1/4 teaspoon salt
1-3/4 cups fresh or frozen sugar snap peas
1 can (8 ounces) sliced water chestnuts, drained
1 tablespoon cornstarch
1 can (6 ounces) unsweetened pineapple juice

Steps:

  • In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes; add snap peas and water chestnuts. Simmer 2-3 minutes longer or until vegetables are crisp-tender., Combine cornstarch and pineapple juice until smooth; gradually add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Nutrition Facts : Calories 107 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 463mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

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.

POLYNESIAN VEGETABLES



Polynesian Vegetables image

In Hobe Sound, Florida, Evelyn DeLuca quickly prepares this colorful vegetable medley on the stovetop. Coated with a pineapple sauce, the pretty dinner accompaniment offers tasty change of pace.

Provided by Allrecipes Member

Time 35m

Yield 4

Number Of Ingredients 10

1 ½ cups sliced carrots
½ cup water
1 ½ teaspoons reduced-sodium soy sauce
1 teaspoon beef bouillon granules
1 teaspoon lemon juice
¼ teaspoon salt
1 ¾ cups fresh or frozen sugar snap peas
1 (8 ounce) can sliced water chestnuts, drained
1 tablespoon cornstarch
1 (6 ounce) can unsweetened pineapple juice

Steps:

  • In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes; add snap peas and water chestnuts. Simmer 2-3 minutes longer or until vegetables are crisp-tender.
  • Combine cornstarch and pineapple juice until smooth; gradually add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Nutrition Facts : Calories 117.8 calories, Carbohydrate 25.7 g, Cholesterol 0.1 mg, Fat 0.3 g, Fiber 4.7 g, Protein 3.2 g, SaturatedFat 0.1 g, Sodium 336.4 mg, Sugar 8 g

POLYNESIAN STIR-FRY



Polynesian Stir-Fry image

This restaurant quality meal blends the sweet taste of pineapple and apricot with crunchy veggies and tender pork. The peanuts add a special touch. Susie Van Etten -Chapmansboro, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 can (8 ounces) unsweetened pineapple chunks
1 tablespoon cornstarch
2 tablespoons cold water
1 tablespoon reduced-sodium soy sauce
2 tablespoons reduced-sugar apricot preserves
1 pound pork tenderloin, thinly sliced
3 teaspoons canola oil, divided
1 medium onion, halved and sliced
1 small green pepper, cut into 1-inch pieces
1 small sweet red pepper, cut into 1-inch pieces
2 cups hot cooked rice
Chopped unsalted peanuts, optional

Steps:

  • Drain pineapple, reserving juice; set aside. For sauce, in a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, preserves and reserved pineapple juice; set aside., In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil until no longer pink. Remove and keep warm., Stir-fry onion and peppers in remaining oil for 3 minutes. Add pineapple; stir-fry 2-3 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork; heat through. Serve with rice. Just before serving, sprinkle each serving with peanuts if desired.

Nutrition Facts : Calories 339 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 204mg sodium, Carbohydrate 40g carbohydrate (12g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

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