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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

Directions

1. In a saucepan combine, sauces and sugar, cook, stirring until sugar dissolves.
2. Heat the oil in a wok or large frying pan, stir-fry pork, garlic and ginger until pork is browned and almost cooked.
3. Add prawns and chili, cook until prawns turn pink, add the egg, stir-fry until just set.
4. Add onions, sprouts and coriander, cook until sprouts are just tender and it is heated through.