Chinese Prawns With Stir Fried Vegetables Recipes
CHINESE PRAWNS WITH STIR FRIED VEGETABLES
A wonderful way to prepare green (raw) prawns that all the family will enjoy. It's easy to prepare and has a wonderful flavour.
Provided by JoyfulCook
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare vegetables, of your own choice, i.e. bok choy, bean sprouts, capsicum, onion, broccoli, asparagus, Chinese leaf, and baby corn--a mixture is great.
- Blanche asparagus and broccoli for two minutes before adding to the other vegetables. Add the chili, crushed; place to one side.
- In a cup, place the stock, adding the Soya sauce (a mixture of light and rich is nice) add the sherry, oyster sauce and sesame oil. Mix the corn flour with enough water to be able to add to the stock.
- Heat wok, add half of the oil, stir fry the vegetables. Place in warm oven. Add remainder of the oil to wok and quickly stir fry the prawns for just a minute or two. Add the liquid and stir until it thickens.
- Toss the vegetables in and quickly stir.
- Serve separately with noodles of your choice.
Nutrition Facts : Calories 155.1, Fat 5.7, SaturatedFat 0.8, Cholesterol 158.4, Sodium 1457.4, Carbohydrate 5.7, Fiber 0.2, Sugar 0.7, Protein 18.6
EASY SHRIMP VEGETABLE STIR FRY
Sweet caramelized shrimp and veggies served over a fluffy bed of brown rice makes for an easy and crowd pleasing meal!
Provided by SaraJ
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- Stir the rice and 1 3/4 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 8 minutes until the water is fully absorbed. Fluff with a fork.
- Whisk together the soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl. Set the sauce aside.
- Heat the olive oil in a non-stick skillet over medium heat. Stir in the garlic and cook for 10 seconds. Add the broccoli, carrots, onion, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes. Stir in the mushrooms and cook for 2 minutes. Remove the vegetables from the skillet and set aside.
- Return the skillet to the heat and pour in the sauce mixture; cook for 1 minute. Add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center and the sauce thickens, about 3 minutes. Stir the vegetables back into the pan and serve over the brown rice.
Nutrition Facts : Calories 317 calories, Carbohydrate 43 g, Cholesterol 172.6 mg, Fat 6.3 g, Fiber 3.3 g, Protein 23.8 g, SaturatedFat 0.9 g, Sodium 1135.1 mg, Sugar 14.2 g
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