Hawaiian Stir Fry Recipes

HAWAIIAN HAM SKILLET

Steps:

• Drain pineapple, reserving juice; set aside. In a skillet, stir-fry ham until golden. In a bowl, combine brown sugar and cornstarch. Stir in water, vinegar, mustard and pineapple juice until blended. Add to the ham; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened and bubbly. Add green pepper and pineapple; simmer for 5-8 minutes. Serve over rice.

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.

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.

HAWAIIAN CHICKEN 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 STYLE-CHOW FUN

Steps:

• Prep all the vegetables, except the snow peas, by cutting them into thin slices. Peel and mince the ginger.
• Cook the packaged noodles in boiling water until it is al dante. Drain the noodles and set it aside.
• Using a wok or non stick pan, heat some oil over medium heat. Add in the minced ginger and lightly fry it for about a minute to bring out its flavors. Fry the vegetables and meat by order of how long it will take to cook. Celery, carrots, ham, snow peas, and bean sprouts. Fry each vegetable in increments of a minute or two.
• After the vegetables are nicely cooked, set it aside on a separate dish. Then drizzle the wok or pan with oil and start to lightly stir fry the cooked noodles for about a minute or two.
• Add back the fried vegetables and mix it with the noodles. Add in oyster sauce and shoyu and stir fry it until everything is nicely mixed together. Add in more shoyu and oyster sauce to your liking.
• Mix in the green onions and don't cook it for too long. Serve it hot and enjoy!

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.