Marinate pork or chicken in stir-fry sauce.
In nonstick skillet, stir-fry pork (chicken) over medium to high heat for 4 to 5 minutes.
Toss in large bowl with remaining ingredients.
Serve with hot French bread.
In skillet, stir-fry pork on medium-high 4 to 5 minutes.
In large bowl, toss pork with remaining ingredients.
Serve with hot French bread.
Cut pork in 1-inch squares.
Brown pork in oil in a large skillet, stirring frequently, 15 minutes.
Combine gravy mix, water, honey, soy sauce, vinegar, ginger and garlic salt.
Add to skillet, cover and cook 20 minutes.
Add carrots; cook 10 minutes. Add onion and pepper; cook 5 to 10 minutes.
Serve with rice.
Cut pork in 1-inch squares.
Brown pork in oil, stirring frequently, 15 minutes.
Combine brown gravy mix, water, honey, soy sauce, ginger and garlic salt.
Add to skillet.
Cover and cook 20 minutes.
Add carrots.
Cook 10 minutes.
Add onion and pepper.
Cook 5 to 10 minutes.
Serve with rice.
Makes 4 to 5 servings.
In a large skillet heat oil and brown pork cubes for about 15 minutes, stirring often.
In a medium bowl combine gravy mix, water, honey, soy sauce, vinegar, ginger and garlic salt. Mix together and add mixture to skillet, stirring together with the pork. Cover skillet and cook for about 20 minutes.
Add carrots and cook for another 10 minutes. Then add onion and green bell pepper and cook for 5 to 10 minutes longer. Stir all together and serve.
Cut pork in 1 inch squares; discard bones.
Brown pork in oil in large skillet.
Fry for 15-20 minutes.
Combine gravy mix, water, honey, soy sauce, vinegar, ginger, and garlic salt.
Add to skillet, cover, and cook 20 minutes.
Add carrots, cook 15 minutes.
Add onion and green pepper, cook 5-10 minutes.
Serve over hot rice or egg noodles.
Cut the pork into 1-inch squares.
Brown the pork in 2 tablespoons oil, stirring frequently, for 15 minutes.
Combine 1 envelope brown gravy mix, 3/4 cup water, 1/4 cup honey, the soy sauce, red wine vinegar, ginger and garlic salt.
Add to the skillet.
Cover and cook for 20 minutes.
Add carrots and cook for 15 minutes more.
Add the green pepper and onion; cook for 10 minutes.
Serve over rice.
(Very sweet and tender.)
Cook pork in small amount of oil in skillet, stirring frequently, for 15 minutes.
Mix gravy mix, water, honey, soy sauce, vinegar, ginger and garlic salt together.
Pour over pork; cover and cook 20 minutes.
Add carrots and cook 10 minutes more. Add onion and pepper and cook 5 to 10 minutes more.
Serve over rice.
Cut pork in 1-inch squares.
Brown in oil.
Stir frequently for 15 minutes.
Combine gravy with water, honey, soy sauce, vinegar, ginger and garlic.
Salt and add to skillet. Cover and cook 20 minutes.
(Can do this much ahead.)
Add carrots; cook 10 minutes.
Add onion and pepper; cook 5 minutes.
Serves 4 to 5.
ew Cuisine Of Hawaii.
Recipes from the Twelve Celebrated Chefs
p olive oil. Sprinkle the pork generously with salt and brush
Brown pork in skillet until cooked; drain off oil and set aside.
Add vegetable oil in a pot over medium-high heat.
Saute garlic for 1 minute.
Add pork and shallots, stir a few times.
Add water and the rest of the ingredients, bring to a boil.
Reduce heat, cover and simmer for 45 minutes, stirring a couple of times.
Uncover and cook for 15 more minutes.
Serve over steamed rice.
Meatballs -- Combine the pork, mushrooms, scallions, garlic, rice cooking
Remove thin-cut pork chops from their bone, trim
edium-high heat.
Add pork.
Cook 2 to 3
*Recipes for both these sauces are in this cookbook.
In a large skillet, place garlic and tenderloin* and cook over medium heat.
Add cashews, honey and water.
Cook until water is reduced.
Add lemon juice and soy sauce.
Mix in Oriental vegetables and let simmer for 3 to 4 minutes.
Do not overcook. Allow vegetables to stay crisp.
Serve over rice.
Trim fat from pork and cut into 3/4
Marinate the pork with the above ingredients
*Ingredients are available in Oriental food section of Jewel or other large food store chains as well as Oriental markets.