Pork and Prawn Stir-Fry

Submitted by The Flying Chef

"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: 40mins
• Ingredients: 16
• 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.

Reviews

[Gerry]

Another Flying Chef winner! Other than using thinly sliced pork as did Chef on The Coast I made as posted (didn't have the minced pork on hand) we loved this combination and already looking to a repeat! That it's so easy to make is worth another five! Looked fantastic served on a white platter. My collection of the white serving dishes often seen in your photos is growing - getting to be an addiction! A recipenap for the Auz/NZ Swap.

 

[Chef on the coast]

A very tasty recipe! I was a little apprehensive not knowing the "spicy/hot" factor. I only did half of the chili-garlic sauce. It was spicy/hot but not more than I could handle. We liked the flavor and our out of town guests picked it as their favorite over the other two chinese dishes we had! I wasn't sure what kind of bean sprouts you used - probably should have asked - but ended up going with fresh sprouts from the produce section. I used thinly sliced pork loins instead of ground pork. It worked very nicely. I added extra veggies and we served this over rice pilaf. Made for the April 2009 Aussie/NZ recipe swap.