Prawn Snow Pea And Mango Stir Fry Recipes

STIR-FRIED SHRIMP WITH SNOW PEAS AND GINGER

Stir-Fried Shrimp With Snow Peas and Ginger image

In 2005, Julia Moskin wrote an excellent article about woks, the best sort for American kitchens (a 14-inch heavy-gauge carbon-steel wok with a flat bottom) and how to season it. This recipe, adapted from Grace Young's book, "The Breath of a Wok," ran alongside it. It is simple, fresh and fast. It cooks in under 5 minutes, so start your pot of rice as you clean the shrimp and chop the ginger, garlic and scallions.

Provided by Julia Moskin

Categories dinner, easy, quick, weekday, main course

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon plus 1/4 teaspoon salt
1 pound large shrimp, peeled and deveined
1/3 cup chicken broth
2 teaspoons rice wine or dry sherry
1 1/2 teaspoons soy sauce
1 1/2 teaspoons cornstarch
3/4 teaspoon sugar
1/8 teaspoon ground white pepper
1 tablespoon plus 2 teaspoons vegetable oil
2 tablespoons minced garlic
1 teaspoon minced ginger
6 ounces snow peas, strings removed, washed and dried
1 scallion, chopped

Steps:

In a large bowl combine 2 cups cold water and 1 tablespoon salt, stirring until salt is dissolved. Add shrimp, and let stand five minutes. Rinse shrimp under cold running water, and set to dry on paper towels. With more towels, pat shrimp dry.
In a bowl, combine broth, wine, soy sauce, cornstarch, sugar and pepper.
Heat a wok over high heat. To test heat flick a few drops of water into wok. When water vaporizes within 2 seconds, wok is hot. Swirl in 1 tablespoon oil around sides of wok. Add shrimp, spreading them in a single layer, so they have contact with hot metal. Stir-fry for 2-3 minutes or just until pink, tossing them with a wok shovel or spatula. Add remaining 2 teaspoons oil, garlic and ginger, and stir-fry 5 seconds. Add snow peas and remaining 1/4 teaspoon salt, and stir-fry 1 minute more.
Stir cornstarch mixture, swirl it in around sides of wok, and bring to a boil. Stir-fry just until shrimp are cooked through and sauce has thickened, about 30 seconds more. Stir in scallions, and serve immediately.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 1 gram, Sodium 783 milligrams, Sugar 3 grams, TransFat 0 grams

STIR-FRIED SHRIMP WITH SNOW PEAS AND GINGER

Stir-Fried Shrimp with Snow Peas and Ginger image

The best part of doing it is that the measurements don't have to be exact. If you prefer, substitute dry sherry for rice wine. Serve with rice.

Provided by CCSWALLA

Categories World Cuisine Recipes Asian

Time 30m

Yield 4

Number Of Ingredients 16

Ingredients

1 tablespoon salt
2 cups cold water
1 pound shrimp, peeled and deveined
⅓ cup chicken broth
2 teaspoons rice wine
1 ½ teaspoons soy sauce
1 ½ teaspoons cornstarch
¾ teaspoon sugar
⅛ teaspoon ground white pepper
1 tablespoon vegetable oil
2 tablespoons minced garlic
1 teaspoon minced fresh ginger root
2 teaspoons vegetable oil
6 ounces snow peas, strings removed
2 tablespoons chopped fresh chives
¼ teaspoon salt

Steps:

In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.
In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.
Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.
Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.

Nutrition Facts : Calories 203.6 calories, Carbohydrate 7 g, Cholesterol 172.5 mg, Fat 7.8 g, Fiber 1.3 g, Protein 24.7 g, SaturatedFat 1.3 g, Sodium 2172.1 mg, Sugar 1.8 g

SPICY SHRIMP AND MANGO WITH SNOW PEA SALAD

Spicy Shrimp and Mango with Snow Pea Salad image

Provided by Ming Tsai

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 red onions, sliced
1 tablespoon ginger julienned
1 1/2 tablespoons sambal
1 1/2 pounds large shrimp, peeled and deveined
Juice of 2 limes
2 ripe mangoes, diced
1/2 pound of blanched snow peas
1 tablespoon Dijon mustard
1/8 cup rice wine vinegar
1/4 cup canola oil
Salt and black pepper to taste

Steps:

In a hot wok, coat wok with oil and caramelize onions with the ginger. Season. Add sambal and shrimp and stir fry until just cooked through. Deglaze with lime juice and add mangoes. Check for seasoning.
In a mixing bowl, whisk together Dijon, vinegar and oil. Check for seasoning. Toss with snow peas. Place a pile of snow peas in the middle of the plate. Surround with stir fry. Garnish with mango slices.

PRAWN SNOW PEA AND MANGO STIR FRY

Prawn Snow Pea and Mango Stir Fry image

Make and share this Prawn Snow Pea and Mango Stir Fry recipe from Food.com.

Provided by Ravenseyes

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 medium red onion
2 cups snow peas
1 large ripe mango
1 tablespoon vegetable oil
2 tablespoons grated gingerroot
16 ounces peeled green prawns
1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon cornstarch

Steps:

Halve and slice the onion. Top and tail snow peas. Peel and slice mango.
Heat oil in wok and stir fry the onion and ginger for 2-3 minutes. Add the snow peas and prawns stir fry 1 minute.
Add mango, sherry and soy sauce stir fry 1 minute.
Mix cornstarch with 1 tbsp water. Add to wok. Stir fry for another 1-2 minutes until sauce thickens.
Serve immediately.

Nutrition Facts : Calories 213.3, Fat 5.1, SaturatedFat 0.7, Cholesterol 142.8, Sodium 897.5, Carbohydrate 23.9, Fiber 3.5, Sugar 17.1, Protein 18.5

SHRIMP AND SNOW PEA STIR-FRY

Shrimp and Snow Pea Stir-Fry image

A great shrimp stir-fry! Serve with steamed rice.

Provided by Amanda

Categories World Cuisine Recipes Asian

Time 15m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon canola oil
2 cloves garlic, minced
1 tablespoon minced ginger
1 red bell pepper, thinly sliced
1 cup snow peas
4 scallions, thinly sliced
1 pound large shrimp, peeled and deveined
3 tablespoons soy sauce
2 teaspoons sesame oil

Steps:

Heat canola oil over medium-high heat in a large skillet or wok. Add garlic and ginger, stirring constantly until fragrant, about 1 minute. Stir in red bell pepper, snow peas, and scallions; stir-fry until tender, 2 to 3 minutes. Add shrimp; cook until pink and cooked through, 2 to 3 minutes more. Stir in soy sauce and toasted sesame oil.

Nutrition Facts : Calories 173.8 calories, Carbohydrate 6.4 g, Cholesterol 172.6 mg, Fat 7 g, Fiber 1.8 g, Protein 20.6 g, SaturatedFat 0.9 g, Sodium 879.7 mg, Sugar 2.8 g

MANGO SHRIMP STIR-FRY

Mango Shrimp Stir-Fry image

As you know, most shrimp stir-fry recipes are quick and easy. This one is both, and a must-try for mango lovers.

Provided by My Food and Family

Categories Home

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup mango nectar
2 Tbsp. A.1. Thick & Hearty Sauce
1/4 tsp. Chinese five-spice powder
1/8 tsp. crushed red pepper
2 Tbsp. oil
3/4 lb. uncooked deveined peeled medium shrimp
1 large carrot, cut into thin matchlike sticks
2 Tbsp. minced fresh ginger
1-1/2 cups trimmed snow peas
1 red bell pepper, cut into thin strips
2 cups fresh bean sprouts
1 mango, cut into 1/2-inch pieces

Steps:

Mix first 4 ingredients until blended. Refrigerate until ready to use.
Heat oil in wok or large deep skillet on medium-high heat. Add shrimp, carrots and ginger; stir-fry 2 min. Add snow peas, bell peppers and 1/4 cup mango nectar mixture; stir-fry 2 min.
Add bean sprouts and mangos; stir-fry 1 min. or until shrimp turn pink and bell peppers are crisp-tender. Spoon into serving bowl; stir in remaining mango nectar mixture.

Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 140 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 19 g

COCONUT CURRIED PORK, SNOW PEA, AND MANGO STIR-FRY

Coconut Curried Pork, Snow Pea, and Mango Stir-Fry image

Make and share this Coconut Curried Pork, Snow Pea, and Mango Stir-Fry recipe from Food.com.

Provided by dicentra

Categories Mango

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 (3 1/2 ounce) bags boil-in-the-bag rice, long-grain rice
1 (1 lb) pork tenderloin, trimmed
1 tablespoon canola oil
1 teaspoon red curry powder
1 cup snow peas
1/3 cup light coconut milk
1 tablespoon fish sauce
1 teaspoon red curry paste (such as Thai Kitchen)
1 cup bottled mango, cut into 1/2-inch pieces
1/2 cup sliced green onion, divided
2 tablespoons shredded coconut
4 lime wedges (optional)

Steps:

Prepare rice according to package directions, omitting salt and fat; drain.
Cut pork into 1-inch cubes.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with curry powder. Add pork and snow peas to pan; stir-fry 3 minutes.
Combine coconut milk, fish sauce, and curry paste, stirring well. Add milk mixture to pan; bring to a simmer.
Stir in mango and 1/4 cup onions; cook 1 minute or until thoroughly heated.
Remove from heat. Place 1 cup rice on each of 4 plates; top each serving with 1 1/4 cups pork mixture.
Sprinkle each serving with 1 tablespoon of remaining 1/4 cup onions and 1 1/2 teaspoons shredded coconut. Serve with lime wedges, if desired.

Nutrition Facts : Calories 432.3, Fat 11.4, SaturatedFat 3.4, Cholesterol 74.8, Sodium 419.5, Carbohydrate 52.4, Fiber 2.9, Sugar 8.8, Protein 28.7

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