Traditional recipes

Mange Tout and Prawn Stir Fry recipe

Mange Tout and Prawn Stir Fry recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

A simple and delicious Chinese dish. Serve with freshly cooked rice, for lunch or dinner.


Quebec, Canada

1 person made this

IngredientsServes: 4

  • 15 prawns, shelled, de-veined and chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon sesame oil
  • 1 teaspoon cornflour
  • 400g mange tout peas
  • 1 carrot, peeled and sliced
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 tablespoon finely chopped garlic
  • 1 medium onion, sliced
  • 1/2 teaspoon salt
  • 5 crab flavoured seafood sticks, chopped
  • 3 tablespoons chicken stock
  • 2 tablespoons shaoxing wine
  • 1 tablespoon chilli oil
  • 1-2 tablespoons cornflour, mixed with 1 tablespoon water
  • 1/3 teaspoon sugar
  • 65g roasted cashews

MethodPrep:15min ›Cook:15min ›Extra time:10min marinating › Ready in:40min

  1. Season the prawns with salt, pepper, sesame oil and cornflour. Let sit for 10 minutes.
  2. Meanwhile, blanch the mange tout and carrot in boiling water for 3 minutes. Drain and set aside.
  3. Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the prawns until cooked through and no longer opaque, about 3-4 minutes. Set aside.
  4. Heat the same frying pan with 1 tablespoon oil over high heat. Saute the garlic until aromatic, 2-3 minutes. Add the onion and salt; cook until soft, 3-4 minutes.
  5. Stir in the prawns, crab flavoured seafood sticks, mange tout, carrot, chicken stock, shaoxing wine, chilli oil, cornflour slurry and sugar; mix well until the sauce thickens.
  6. Stir in the cashews and serve.

Ingredients

Shaoxing wine can be purchased in Chinese/Oriental speciality stores. If unavailable, substitute in sherry.

See it on my blog

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


  • 1 pound fresh or frozen medium shrimp
  • 3 tablespoons water
  • 2 tablespoons hoisin sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons Asian chili sauce (Sriracha sauce)
  • 2 tablespoons canola oil or olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 3 (8 ounce) packages refrigerated spaghetti-shaped noodle substitute (such as House Foods® Tofu Shirataki brand)
  • 1 (12 ounce) bag fresh stir-fry vegetable medley (such as Dole® brand)
  • ¼ cup sliced green onions (2) (Optional)
  • ½ teaspoon toasted sesame oil

Thaw shrimp if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp pat dry with paper towels. Set aside. Meanwhile, in a small bowl whisk together the water, hoisin sauce, soy sauce, and Asian chili sauce set aside.

In a 12-inch skillet heat 1 tablespoon of the canola oil over medium-high heat. Add shrimp, garlic, and ginger to hot oil. Stir-fry about 2 minutes or until shrimp are opaque. Remove shrimp from skillet cover with foil set aside. Meanwhile, drain and rinse the noodle substitute pat dry with paper towels.

Heat the remaining 1 tablespoon canola oil in the skillet. Add vegetables to hot oil stir-fry 3 to 4 minutes or until crisp-tender. Add noodle substitute and hoisin sauce mixture to the vegetables in skillet stir to coat. Return shrimp to skillet toss together until heated through. Divide among four bowls. If desired, sprinkle with sliced green onions. Drizzle with sesame oil. Serve immediately (sauce will thin as it stands).


Recreate a take away classic at home with this sweet and sour pork stir-fry recipe. A tin of pineapple is the secret to the perfectly balanced sticky sauce, then just add quick-fried pork and mangetout for a speedy dinner.

  1. Bring a large pan of salted water to the boil. Add the rice and cook for 15 mins until tender.
  2. Meanwhile, put the flour into a bowl. Drain the pineapple rings, reserving the juice. Add the juice to the flour and whisk well until there are no lumps. Add the soy sauce, ginger, honey, tomato purée, garlic and 4 tbsp water. Mix well until fully combined and smooth.
  3. Cut the pineapple rings into chunks. Heat 1 tbsp oil in a wok or high-sided frying pan over a high heat. Fry the pork strips for 4-6 mins until starting to turn lightly golden and cooked through. Remove from the pan and set aside.
  4. Add another 1 tbsp oil to the pan and fry the red onion and mangetout for 3-4 mins until tender. Add the chopped pineapple, sauce and cooked pork back to the pan, and simmer everything for 4-5 mins until the sauce has thickened and coats the veg. Add a splash of water if the sauce thickens too much.
  5. Drain the rice. Serve in bowls with the sweet and sour pork over the top.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


Healthy Prawn Stir Fry Recipe

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins
Serves: 4
Dietary preferences: Pescatarian, Nut-free, Dairy-free

Ingredients:

  • 500g raw prawns, peeled, deveined
  • half a head of broccoli, chopped into pieces or alternatively use a bunch of broccolini
  • 200g snow peas, chopped in half
  • 3 tbs coconut oil
  • 1 garlic clove, minced
  • 1 tsp minced ginger
  • ¾ cup low-sodium chicken stock
  • 1 tbs honey
  • 1 tbs soy sauce
  • ¼ cup freshly squeezed lemon juice
  • 1 tsp lemon zest
  • sea salt & ground black pepper

Method:

  1. To make the sauce, whisk together chicken stock, honey, soy sauce, lemon juice and lemon zest. Set aside.
  2. In a wok or frying pan heat 1 and a half tbs coconut oil and add the prawns. Season with a little salt and pepper and cook until just turned pink, but slightly undercooked. It is important not to cook them too much yet because you will be adding them back to the vegetables later. Pull prawns out and set aside on a plate.
  3. Heat the rest of the oil in the same frying pan and add broccoli and snow peas, cooking until tender-crisp and bright green. About 2-3 minutes. Add the ginger and garlic, cooking for an extra 30 seconds.
  4. Pour in the sauce mixture to the same pan. Add the prawns back in. Simmer for about a minute, until the sauce has thickened.
  5. Serve with quinoa, brown rice or noodles.

* Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.


A sweet and savory mango shrimp stir-fry recipe

This recipe is perfect for when you’re looking for an exotic stir-fry recipe with just the right balance of sweet and spice. It’s healthy, simple, full of flavors, and it’s the ideal main dish if you’re aiming to impress. We will warn you, however, that it’s potent, so tread carefully as you dive into this delicious, stir-fried combination.

What is stir-fry?

Stir-frying is a cooking technique that originated in China, where a wide variety of ingredients that might include meat, noodles, vegetable, spices, and sauces which are fried in a large wok that’s full of sizzling hot oil. Some like to compare it to sautéing, a tradition in western culture, but this technique is generally much healthier for you.

An easy shrimp stir-fry recipe

This tangy shrimp stir-fry is infused with both cannabutter and cannaoil, so prepare yourself to be amazed by the results. Not only is it potent, but it’s also addictive, and with a quick switch of the vegetables chosen, you can create something that’s brand new every single time you make it. Toss in some rice, forgo the noodle for extra veggies. Experiment until you find the perfect ratio and textures to suit your mood.

Preparation time: 10 minutes

Stir-fry sauce ingredients

  • 4 minced garlic cloves
  • 1 ½ cups soy sauce
  • 2/3 cup water
  • ½ cup cannabutter
  • ½ cup mango puree
  • 2 tablespoons hot sauce
  • 2 tablespoons honey
  • 2 tablespoons ginger
  • 1 tablespoon red pepper flakes
  • 1 tablespoon sesame seed oil
  • 1 onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 1 ½ pounds jumbo shrimp
  • 2 cups stir fry vegetables (cooked)
  • 1 cup rice noodles (cooked)
  • ½ cup cannabis-infused olive oil
  • 1 tablespoon minced garlic
  • ½ teaspoon Himalayan salt
  • ¼ teaspoon pepper
  • Slow cooker
  • Mixing spoon
  • Wok
  • Silicone spatula
  • Large container

Add all of the sauce ingredients to a slow cooker, and then cover it with the lid.

Set the slow cooker to 180°F and let the sauce simmer for 1 full hour, with the occasional mixing to avoid burning.

Once the sauce is finished cooking, remove it from the heat, and set it aside so that you can move on to the stir-fry ingredients.

Preheat the wok over medium heat before searing the bell peppers and onions for between 2-3 minutes.

Add ¼ cup of the cannabis oil to the wok along with your chosen stir-fry vegetables.

Cook the vegetables over medium heat, stirring the mixture frequently until they are soft and tender.

Add salt and pepper to taste, and then move the vegetables from the wok to a large container.

Toss ¼ cup of the cannabis-infused oil into the wok, and then allow it to warm up for a minute over medium heat.

Add the shrimp to the wok in a single layer so that they cook evenly, and then sprinkle them with the spices.

Cook the shrimp until they are done to your liking, and then transfer them to the container that’s holding the veggies.

Put the wok back on the burner then put just enough of the sauce into the pan to cook the noodles.

Toss the noodles in the sauce until they are completely coated, and then add in all the additions you set aside earlier.

Stir the mixture, drizzling it with as much sauce as you like.

Your cannabis-infused shrimp stir-fry is now ready to enjoy, and this should be done when it’s fresh off the stove, still piping hot for the best flavor and texture. However, the wonderful thing about stir-fry is that it leaves the vegetables solid enough to re-fry if necessary, so if you have leftovers, they’ll heat up wonderfully the next day, as long as the dish is stored in the fridge overnight.

This Spanish rice recipe makes an incredible edible entrée

Spanish rice aka Mexican rice is the ideal base for a variety of different recipes including chicken fajitas and shrimp enchiladas.


You can make stir fry in a large skillet but a wok will work the best. There&rsquos more surface area in a wok so your ingredients will sear better.

Start by seasoning the shrimp with salt and pepper and get them in a preheated wok or skillet until they just turn pink. About a minute or so per side just until they turn pink.

Next toss in a few handfuls of cashews..

Now add in about a half cup of the stir-fry sauce.

Garnish with fresh chopped scallions and sesame seeds. And that&rsquos all folks &ndash dinner is done.

Can dinner get any easier than that? Even if you have some rice cooking up while you&rsquore making this Quick Shrimp Stir Fry recipe, dinner is still going to be on the table in 10.

You&rsquore not getting that delicious shrimp dinner from any take out place!


Recipe: Delicious Sweet Chilli and Lime Prawn Stir fry

Sweet Chilli and Lime Prawn Stir fry. Combine the remaining Wattie's Wok Creations Sweet Chilli & Lime Stir-Fry Sauce and the lime juice in a small bowl. Remember to syn anything that carries a value i didn't add noodles. This prawn stir-fry is packed with veggies, so you don't need any starchy carbs with it.

Throw this stir fry together in under half an hour. Add the soy sauce, honey, garlic and chilli and stir well. Add the strips of beef and toss in the marinade. You can have Sweet Chilli and Lime Prawn Stir fry using 4 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Sweet Chilli and Lime Prawn Stir fry

  1. It’s 1 packages of Sweet Chilli and Lime Stir fry Sauce.
  2. You need 1 packages of Udon Noddles.
  3. It’s 400 grams of Stir fry Vegetables, carrots, green beans, Broccoli, peppers etc..
  4. Prepare 300 grams of Cooked peeled prawns.

Heat the sunflower oil in a wok over a high heat until it is very hot. Mix sweet chilli sauce, fish sauce, lime juice and sesame oil together and set aside. Heat oil in a wok or large fry pan on high heat. Add the prawns and stir-fry until almost cooked.

Sweet Chilli and Lime Prawn Stir fry instructions

  1. In a wok, sear the prawns in a dash of oil for a few minutes.
  2. Add vegetables and stir fry for 3 or 4 minutes.
  3. Pour over sauce and then add sauce and stir fry for a further 5 minutes.

Satay Marion's Original Salad Dressings Japanese Style Ginger & Sesame Miso & Sesame Vinaigrette Thai Basil Lime & Coconut Thai Style Tamarind Vinaigrette Vietnamese Style Tangy Dressing Meal Kits Cashew Chicken General Tso Kung Pao Pad. Add snow peas and carrots, stir-fry for about a minute. Stir fry until the ingredients are well coated in the sauce and. Have dinner ready in minutes with this easy prawn stir-fry recipe with spicy chilli sauce and crunchy pak choi. Heat the oil over a high heat in a wok or large frying pan.


  • low sodium vegetable broth 1/4 cup 1/4 cup
  • rice vinegar 2 tbsp 2 tbsp
  • lower sodium soy sauce 1 1/2 tbsp 1 1/2 tbsp
  • corn starch 1 tbsp 1 tbsp
  • ground ginger 1 tsp 1 tsp
  • sriracha 1/2 tsp 1/2 tsp
  • stevia brown sugar blend (such as Truvia) 1/2 tsp 1/2 tsp
  • olive oil (divided use) 3 tbsp 3 tbsp
  • garlic (minced) 1 clove 1 clove
  • raw medium shrimp (peeled, deveined, and tails cut off) 1 1/4 lbs 567 g
  • broccoli florets 3 cups 3 cups

Sheet Pan Miso Salmon and Sesame Bok Choy

Baked Fish Fillets with Thyme-Dijon Topping

Broiled Cod


  • 16 large tiger prawns, shelled and deveined
  • 1 small broccoli head, sliced into florets
  • 2 handfuls fresh green beans
  • 1 large garlic clove, grated
  • 1 teaspoon fresh root ginger, grated
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 100ml Mae Ploy sweet chilli sauce
  • 1 spring onion, cut into thin sections
  • 1 packet egg noodles, to serve
  1. Heat the vegetable oil in a wok and stir-fry the prawns for about 1 minute or until the prawns blush pink. Remove with a slotted spoon to one side.
  2. Add the sesame oil, garlic and ginger and stir-fry for 1 minute.
  3. Add the broccoli florets and the green beans. Stir fry for 2 minutes.
  4. Pour in the sweet chilli sauce (I use Mae Ploy but you can use your favorite chilli sauce). Return the prawns to the pan and heat through, blending well.
  5. Sprinkle over the spring onion and serve straight away.
  6. Serve with egg noodles, cooked according to the package instructions.

There&aposs no doubt that the chilli sauce is the main contender in making this super-fast stir-fry supper dish.


Stir-fried prawns with pak choi

Trim the pak choi or Chinese mustard cabbage, discarding damaged or discoloured leaves. Tear leaves into manageable sized pieces.

Heat the oil in a wok or large frying pan. Add the garlic, lemon grass, lime leaves, onion, chilli, ginger and coriander, and stir fry for 2min. Add the prawns, mangetout and pak choi or Chinese mustard cabbage and stir fry until the vegetables are cooked but still crisp and the prawns are pink and opaque, about 2&ndash3min.

Add the Thai fish sauce and lime juice, and heat through for 1min. Discard lemon grass. Serve immediately while the vegetables are crisp. Garnish with sliced red chilli.

Try more triple-tested recipes:

Cooked prawns

If using cooked prawns instead of raw, add with the lime juice and heat for 1min at step 3.



Comments:

  1. Bowyn

    This idea has to be purposely

  2. Pericles

    I fully share your opinion. I think it is a good idea.

  3. Zulkinos

    I can not participate now in discussion - there is no free time. I will be released - I will necessarily express the opinion on this question.

  4. Edorta

    I mean you are wrong. I can prove it. Write to me in PM, we will handle it.

  5. Nasser

    it doesn't have the analogs?



Write a message