Pork And Prawnshrimp Stir Fry Recipes
PORK AND PRAWN/SHRIMP STIR FRY
A really simple stir fry, with loads of flavor and plenty of vegetables, served with Chinese noodles. Easily to prepare ahead and so quick to put together.
Provided by JoyfulCook
Categories Pork
Time 46m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Cut pork into thin strips and add the Soya Sauce, Sherry, half the garlic and ginger to the pork, plus the black pepper mix and leave for at least half an hour for the flavors to merge. set to one side while you shell the Prawns if necessary (cooked prawns do not really give the same flavor as raw ones).
- Prepare vegetables, of your own choice, i.e. bok choy, bean sprouts, capsicum, onion, broccoli, asparagus, Chinese leaf, baby corn--a mixture is great. Add the chili, crushed, place to one side.
- Blanche asparagus and broccoli for 2 minutes then add to the other vegetables - this ensures that all the vegetables will cook at the same time.
- In a cup place the stock, sesame oil and oyster sauce together mixing the corn flour with enough water to mix then add to the sauce.
- Drain the marinade off the pork into the stock.
- Heat wok and add half of the oil. Stir fry the vegetables adding the remaining garlic and ginger, plus the chilli flakes - place in warm oven. Add remainder of the oil to wok and quickly stir fry the meat for just a minute or two, adding the prawns for just another few minutes until they change colour, this does not take long add the stock having stirred it first as the cornflour will settle to the bottom and stir until it thickens.
- Toss the vegetables in and quickly stir.
- Serve separately with cooked noodles of your choice.
Nutrition Facts : Calories 297.8, Fat 18.6, SaturatedFat 5, Cholesterol 81.5, Sodium 1143, Carbohydrate 7.1, Fiber 0.4, Sugar 0.8, Protein 21.5
PORK AND PRAWN STIR-FRY
This recipe should actually have noodles in it, but my hubby and I are both watching our carb intake at the moment, so I omitted them and added some more meat and bean sprouts. I suppose this is more of a Pad Thai dish, if you decide to add noodles, I would cut the meat back to about 200g, only about 150g on the bean sprouts and about 200g on the prawns, as what I have listed below would be just too much if adding noodles.
Provided by The Flying Chef
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a saucepan combine, sauces and sugar, cook, stirring until sugar dissolves.
- Heat the oil in a wok or large frying pan, stir-fry pork, garlic and ginger until pork is browned and almost cooked.
- Add prawns and chili, cook until prawns turn pink, add the egg, stir-fry until just set.
- Add onions, sprouts and coriander, cook until sprouts are just tender and it is heated through.
Nutrition Facts : Calories 479, Fat 29.9, SaturatedFat 9.3, Cholesterol 297.1, Sodium 1925.8, Carbohydrate 19.1, Fiber 1.9, Sugar 14.9, Protein 33.7
SHRIMP STIR-FRY
Tender shrimp and crisp vegetables are stir-fried with a garlic and ginger flavored sauce made from Swanson® Chicken Stock, soy sauce and sesame oil, for a savory seafood and vegetable stir-fry.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
- Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
- Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
- Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.
Nutrition Facts : Calories 428.4 calories, Carbohydrate 58.4 g, Cholesterol 172.6 mg, Fat 9.1 g, Fiber 2.8 g, Protein 26.9 g, SaturatedFat 1.6 g, Sodium 653.1 mg, Sugar 4.6 g
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