Best Pork And Prawnshrimp Stir Fry Recipes

Pork and Prawn Stir-Fry image

Provided by The Flying Chef

Categories Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons peanut oil
350 g pork mince
300 g medium uncooked prawns, shelled (I bought Jumbo Green Prawns as they were on special.)
3 garlic cloves, crushed
1 tablespoon fresh ginger, grated
1 red chili pepper, chopped finely (add as many or few of the seeds as you like according to your taste.)
3 eggs, beaten lightly
2 teaspoons soy sauce
1 tablespoon tomato sauce
30 ml chili-garlic sauce
30 sweet chili sauce
50 ml fish sauce
3 tablespoons brown sugar
2 green onions, sliced thinly
300 g bean sprouts
2 tablespoons coriander, chopped finely

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

Stir Fry Sweet & Sour Pork or Chicken or Shrimp image

Provided by Pierre Dance

Categories Chicken

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 19

3/4 cup water
1/4 cup white vinegar
1/4 cup fresh orange juice
3 tablespoons clover honey (any lightly flavored honey will do)
2 tablespoons lemon juice
3 tablespoons ketchup
1 1/2 tablespoons cornstarch
2 tablespoons peanut oil
4 garlic cloves, minced
4 green onions, cut into 1 inch pieces, all the white, some green
1 lb boneless skinless chicken thighs, cut into 3/4 inch cubes or count shrimp, peeled, deveined
2 tablespoons peanut oil
1/2 green bell pepper, cut in half across, julienne
1/2 red bell pepper, cut in half across, julienne
1 cup baby carrots, cut in quarters lengthwise
1 yellow onion, very coarsely chopped
1 vine ripened tomatoes, skinned, drained, cut into eighths (OMIT TOMATO WITH THE SHRIMP)
2 (8 ounce) cans pineapple chunks, drained (make the cook a nice rum drink with the juice)
1/4 cup chicken stock (pork recipe only)

Steps:

Combine the sauce ingredients, set aside.
Heat the wok over high heat.
Add oil swirl to coat.
Add garlic and green onions, Stir fry 1/2 minute.
Add pork or chicken, stir fry 3 minutes or 'til is opaque.
If doing shrimp, stir fry 2 minutes, 'til pink.
Remove and set aside.
Keep warm.
Quickly wipe the wok, Reheat.
Add oil, swirl to coat.
Add peppers and carrots, stir fry 2 minutes.
Add onion and tomato, (omit tomato with shrimp) stir fry 1 minute.
Push the vegetables up the sides of the wok.
Stir the sauce, pour into the center of the wok.
Stir 'til bubbly.
Return the meat to the wok.
Add pineapple, combine with vegetables.
For shrimp or chicken, heat and serve.
For pork, add chicken stock, cover, cook over medium heat for 4-5 minutes 'til pork is opaque throughout.
Serve with jasmine or basmati rice.