PRAWN & MUSHROOM FIVE-SPICE STIR-FRY
A healthy shellfish, mushroom and Savoy cabbage supper to serve with wholewheat noodles
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan or wok. Add the spring onions and celery, and cook for a few mins. Add the garlic, five-spice and ginger, and cook for 1 min more. Add mushrooms and cabbage, and stir-fry for 5 mins, until the cabbage has wilted.
- Add the prawns and soy sauce, and cook for a further 5 mins until the prawns are pink. Serve with wholewheat noodles.
Nutrition Facts : Calories 174 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 2.3 milligram of sodium
GINGER MUSHROOM SHRIMP STIR-FRY RECIPE BY TASTY
Here's what you need: sesame oil, large shrimp, salt, mushroom, asparagus, ginger, low sodium soy sauce
Provided by Joey Firoben
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of sesame oil in a large, non-stick skillet over medium heat. Add the shrimp and season with ¼ teaspoon of salt. Cook the shrimp for 1 minute on each side, until just pink. Remove from the pan.
- Add the remaining tablespoon of oil to the pan. Toss in the mushrooms, asparagus, and remaining ¼ teaspoon of salt and sauté for a few minutes, until the vegetables begin to soften.
- Add the ginger and soy sauce and sauté until the ginger is fragrant, about 30 seconds.
- Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
- Divide the mixture evenly between 4 bowls.
- Enjoy!
Nutrition Facts : Calories 199 calories, Carbohydrate 4 grams, Fat 8 grams, Fiber 1 gram, Protein 25 grams, Sugar 1 gram
SIZZLED FIVE-SPICE SHRIMP WITH RED PEPPER
This flavorful wok-fried shrimp dish makes an easy but very impressive dinner. Bright and spicy, it calls for strips of ripe red Fresno chiles, which are not very hot and available in the produce section of most supermarkets. Use red bell peppers instead if you want to tame the heat. Look for fresh or frozen wild shrimp when possible, from the Eastern Atlantic, the Gulf of Mexico or Alaska. Make sure to buy farmed shrimp from a certified sustainable source; imported farmed shrimp are not always reliable or of good quality.
Provided by David Tanis
Categories dinner, quick, seafood, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Spread shrimp out in one layer on a baking sheet. Sprinkle lightly on both sides with salt, sugar, then five-spice powder.
- Transfer shrimp to a large bowl and drizzle with soy sauce and rice wine. Sprinkle with cornstarch and gently toss shrimp with hands or spoons until well coated. Leave to marinate for 15 minutes (or cover and keep refrigerated up to 2 hours).
- Bring a large pot of salted water to the boil. Add bok choy or mustard greens and simmer until just tender, 1 to 2 minutes. Drain and arrange on a large serving platter. Keep warm.
- Set a wok or large cast-iron pan over high heat and add vegetable oil. When oil is hot, add the shrimp in a single layer. (Work in batches if necessary to avoid crowding.) Let shrimp brown nicely on one side, about 1 minute, then turn with tongs and finish cooking the second side. Transfer cooked shrimp to the platter of blanched bok choy, placing on top of greens.
- Add chile strips to oil in wok, sprinkle lightly with salt and cook about 1 minute, until softened, then add ginger, garlic, cayenne and sesame oil. Let mixture sizzle briefly, just until fragrant, then carefully spoon it over shrimp.
- Sprinkle with sesame seeds; garnish with slivered scallions, cilantro and lime wedges and serve.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 807 milligrams, Sugar 7 grams, TransFat 0 grams
ASIAN SHRIMP & MUSHROOM STIR-FRY
This is really good. Use large, fresh shrimp for best results (peel before cooking). This comes from one of my favorite diet cookbooks, modified to our tastes. Serve over brown rice for a delicious and complete meal.
Provided by larchie
Categories One Dish Meal
Time 37m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place shrimp in bowl and mix well to coat with creole seasoning.
- Heat two teaspoons of oil in large skillet on medium high heat. Add mushrooms, scallions, pepper, and garlic. Saute 5 to 7 minutes, until tender.
- Add shrimp and rest of the oil. Add wine, red pepper, and basil. Cook until shrimp is cooked (pink and firm), stirring constantly.
- Serve over brown rice and enjoy.
Nutrition Facts : Calories 193, Fat 6, SaturatedFat 1.1, Cholesterol 220.9, Sodium 263.3, Carbohydrate 7.7, Fiber 2.4, Sugar 3.1, Protein 26.1
STIR-FRIED SHRIMP AND MUSHROOMS
After a tiring but beautiful day of fishing, this is a fast and delicious way to serve our famous Key West pink shrimp. It's always a big hit with guests.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet or wok, saute garlic in oil for 1 minute. Add the shrimp, mushrooms and onions; stir-fry for 1 minute. Stir in the broth; cook 2 minutes longer or until shrimp turn pink. Serve with rice; garnish with lemon.
Nutrition Facts : Calories 132 calories, Fat 3g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 258mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges
FIVE SPICE PORK AND MUSHROOM STIR FRY
Please don't be put off by the long ingreadients list - this recipe makes a quick and healthy main course with most of the ingredients found in the store cupboard!
Provided by English_Rose
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix the oyster sauce, cornstarch and a little seasoning together in a bowl, add the pork and mix well.
- Heat a wok or large frying pan over a high heat and add the oil. Add the pork and stir-fry for 3-4 mins until golden brown.
- Add the garlic, ginger and chili flakes and stir fry for 30 secs. Add the carrots, pak choy, and mushrooms and stir fry for 2 minutes.
- Next add the soy, rice wine and chicken stock. Bring to the boil and simmer for 1 minute Stir in the cornstarch mixture and cook for a further 1 min, stirring until the sauce thickens.
- Sprinkle over the scallion and serve with Jasmine rice.
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- Mix together the Schwartz Chinese 5 Spice and the plain flour in a large bowl until combined. Toss the prawns through the flour mixture to coat.
- Place a large frying pan or wok on a high heat and add 1 tbsp vegetable oil. Once hot, fry the prawns for 2-3 minutes until the flesh turns pink the whole way through. Remove from the pan and set aside.
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