Hawaiian Glazed Veggies Stir Fry Recipes

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 BEEF TERIYAKI STIR-FRY BOWL

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.

GLAZED VEGETABLE STIR-FRY

Steps:

• In small bowl, combine sugar, lemon zest, lemon juice, soy sauce, water and cornstarch, and set aside.
• Heat oil over high heat in large, non-stick skillet.
• Add broccoli and red pepper, stir-fry for two minutes.
• Add jicama, and continue to cook until vegetables are crisp-tender.
• Pour liquid mixture over vegetables and cook until thickened.
• Thoroughly coat vegetables with glaze, garnish with additional lemon zest and serve.

HAWAIIAN STIR-FRY

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 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 JAPANESE TERIYAKI VEGETABLES

Steps:

• Place small saucepan on medium high heat.
• Combine the garlic, ginger and 3 TB water.
• Cover, and heat for 1-2 minutes.
• Add in soy sauce, honey/brown sugar and onion.
• In a small bowl, blend together cornstarch and water.
• Stir until smooth.
• When smooth, add to pan and cook, stirring constantly, until thick and bubbly.
• Set this aside.
• In a large skillet with a tight fitting lid, bring 1/2 cup water to boil on high heat.
• Add in the carrots and cauliflower, steam for 2 minutes.
• Add celery and zucchini, cover and steam for 2-3 minutes, until veggies are tender and crisp.
• If necessary, drain vegetables. Pour sauce on top. Toss gently, combining well.

SIMPLE TERIYAKI SAUCE

Steps:

• Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
• Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.

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.