Pork and prawn stir fry
recipe
Pork and prawn stir fry
No commentsIngredients
- 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
Serves:
4
Preparation:
25
Total Time:
25min
Directions
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- Heat tbsp of oil in a large frying pan or wok and stir fry the shredded pork (or chicken) for mins. Remove from the pan and add tbsp more oil. Add the carrots, baby corn and stir fry for mins. Add the lemon grass, ginger and chilli. Rerturn the pork to the pan and stir fry for min, then add the mangetout and red pepper and stir fry for 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.
Source: Recipe courtesy of Tesco Recipe Magazine. By Jane Suthering
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