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Pork and prawn stir fry

Dish Details:heart


INGREDIENTS:

4 tbsp groundnut oil
9oz shredded pork fillet (or chicken)
1 tbsp chopped lemongrass
1 tbsp chopped ginger
1 large red chilli, deseeded and chopped
2 large carrots, cut into thin strips
1x250g packet baby corn, halved
1x170g packet mangetout, halved
1 red pepper, deseeded and thinly sliced
1-2 tbsp Thai fish sauce
1-2 tbsp light soy sauce
100g/3 1/2oz cooked peeled prawns
1x250g pack Thai rice noodles


PREPARATION:
Heat 2 tbsp of oil in a large frying pan or wok and stir fry the shredded pork (or chicken) for 2 mins. Remove from the pan and add 2 tbsp more oil. Add the carrots, baby corn and stir fry for 2 mins. Add the lemon grass, ginger and chilli. Rerturn the pork to the pan and stir fry for 1 min, then add the mangetout and red pepper and stir fry for 1 min. Stir in the fish sauce and soy sauce. At the last minute, stir in the prawns. Prepare the rice noodles according to packet instructions, then serve with or toss through the stir fry.

PREP/COOK
INFORMATION:

Prep time: 25 minutes
Serves: 4

Source: Recipe courtesy of Tesco Recipe Magazine. By Jane Suthering

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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