Philippine Adobo Style Pork Stir Fry

This is an Asian flavored pork stir fry with zucchini, bell peppers, mushrooms, pineapple and green onions

Photo of Philippine Adobo Style Pork Stir Fry


14 fl oz. (1-3/4 cups) soy sauce
14 fl. oz. (1-3/4 cups) red wine vinegar
6 fl. oz. (3/4 cup) vegetable oil, divided
1-1/2 oz. ( 3 tablespoons) garlic, minced
15 bay leaves
2 tablespoons ground black pepper
1 to 2 teaspoons hot pepper sauce
5 lb. pork tenderloin or chicken breast, cut into 1-inch
3 lb. (2 qt.) zucchini, sliced
1 lb. 4 oz. (1 qt., 1 cup) red or green bell peppers, chopped
1 lb. (1 qt. 1 cup) sliced mushrooms
66 oz. (4-1/4 cups) DOLE® Frozen Pineapple Chunks part thawed
3 oz. (1-1/2 cups) DOLE Green Onions, sliced
hot cooked rice


  1. Combine soy sauce, vinegar, 1/2 cup oil, garlic, bay leaves, black pepper and hot pepper sauce in bowl; set aside.
  2. Combine pork with 2 cups reserved soy sauce mixture. Cover; refrigerate  30 minutes.
  3. Heat remaining 1/4 cup oil in large skillet. Drain pork, discard marinade; add to skillet. Stir-fry until pork is cooked; remove from pan.
  4. Add zucchini, peppers and mushrooms to skillet. Stir-fry until tender crisp.
  5. Remove bay leaves from reserved soy sauce mixture; add to skillet with pineapple chunks, green onions and pork. Heat through.
  6. Serve over rice. Garnish with fresh thyme, if desired.
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