Savory Pork and Prawn Stir-Fry with Crisp Vegetables
Indulge in this deliciously vibrant stir-fry featuring tender pork loin and succulent prawns or shrimp, combined with a colorful medley of fresh vegetables. This recipe is bursting with flavor thanks to a harmonious blend of soy sauce, oyster sauce, and aromatic spices. Quick to prepare, it's perfect for a weeknight dinner or for meal prep, offering a nutritious and satisfying dish that pairs beautifully with your favorite Chinese noodles. Enjoy this delightful Asian-inspired meal that brings together the essence of stir-frying with wholesome ingredients.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
pork loin
250 g (cut into thin strips)
prawns/shrimp
12-18 (raw, shelled)
oil
1 tablespoon (for frying)
light soy sauce
1 tablespoon (for marinating)
sherry wine
2 teaspoons (dry, for marinating)
pepper
1/2 teaspoon (freshly ground)
oyster sauce
3 teaspoons (for sauce)
sesame oil
1 teaspoon (for sauce)
garlic clove
1 (crushed)
gingerroot
1 teaspoon (grated, fresh)
chili flakes
1/4 teaspoon (for flavor)
chicken stock
1/2 cup (for sauce)
light/dark soy sauce
1 tablespoon (with a dash of dark soya)
mixed vegetables
3 cups (prepared of your choice (bok choy, bean sprouts, capsicum, onion, broccoli, asparagus, Chinese leaf, baby corn))
cornflour
1 teaspoon (heaped, for thickening)
Instructions
1
1. Begin by slicing the pork loin into thin strips. In a bowl, combine the pork with light soy sauce, dry sherry, half the crushed garlic, half the grated ginger, and freshly ground black pepper. Allow it to marinate for at least 30 minutes to enhance the flavors. If using cooked prawns, ensure they are well-shelled and set aside.
2
2. Prepare your choice of vegetables. A colorful mix, such as bok choy, bean sprouts, bell peppers, onions, broccoli, asparagus, Chinese cabbage, and baby corn, works wonderfully in this dish. Add the remaining crushed garlic, grated ginger, and chili flakes to the vegetable mix and set aside.
3
3. Blanche the asparagus and broccoli in boiling water for 2 minutes, then drain and add them to the rest of the chopped vegetables to ensure even cooking later on.
4
4. In a cup, combine chicken stock, sesame oil, and oyster sauce. Mix the cornflour with a small amount of water until fully dissolved and then stir it into the sauce mixture.
5
5. Drain the marinade from the pork and mix it into the prepared stock sauce.
6
6. Heat a wok over high heat and add half of the oil. Stir-fry the mixed vegetables for approximately 2-3 minutes, add in the remaining garlic, ginger, and chili flakes, and transfer the cooked vegetables to a warm oven to keep them hot.
7
7. In the same wok, add the remaining oil and quickly stir-fry the marinated pork strips for 1-2 minutes until they are browned but still juicy. Add the prawns and sauté for an additional 2-3 minutes until they are bright and cooked through.
8
8. Gently stir the sauce into the wok, ensuring to give it a good mix since the cornflour tends to settle at the bottom. Cook for another minute until the sauce thickens.
9
9. Finally, toss the cooked vegetables back into the wok and mix them thoroughly with the pork and prawns.
10
10. Serve hot alongside your favorite cooked noodles, allowing everyone to enjoy their perfect balance of flavors and textures.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary proteins used in this stir-fry?
The recipe features 250g of pork loin cut into thin strips and 12-18 raw, shelled prawns or shrimp.
How long should the pork marinate?
The pork should be marinated for at least 30 minutes to enhance the flavor.
What ingredients are used in the pork marinade?
The marinade consists of light soy sauce, dry sherry, crushed garlic, grated ginger, and freshly ground black pepper.
Which vegetables are recommended for this dish?
A mix of bok choy, bean sprouts, bell peppers (capsicum), onions, broccoli, asparagus, Chinese cabbage, and baby corn works best.
Should any vegetables be pre-cooked before stir-frying?
Yes, you should blanch the asparagus and broccoli in boiling water for 2 minutes before adding them to the other vegetables.
What is the base of the stir-fry sauce?
The sauce is made from chicken stock, sesame oil, oyster sauce, and cornflour, combined with the leftover pork marinade.
How do I prevent the cornflour from clumping in the sauce?
Mix the cornflour with a small amount of water until fully dissolved before stirring it into the sauce mixture.
What type of heat is required for stir-frying?
A wok should be heated over high heat for the best results.
How long does it take to stir-fry the vegetables?
The mixed vegetables should be stir-fried for approximately 2-3 minutes.
How long should the pork strips be cooked?
Stir-fry the pork for 1-2 minutes until browned but still juicy.
When should the prawns be added to the wok?
Add the prawns after the pork has been stir-fried for 1-2 minutes, then sauté them together for an additional 2-3 minutes.
How do I know when the prawns are finished cooking?
Prawns are cooked through when they turn bright in color and lose their translucency.
What should I do if I am using pre-cooked prawns?
Ensure they are well-shelled and add them late in the cooking process just to heat through, avoiding overcooking.
Is this recipe suitable for meal prep?
Yes, it is described as a quick-to-prepare meal that is perfect for weeknight dinners or meal prep.
What side dish is recommended for serving?
This dish pairs beautifully with cooked Chinese noodles.
How do I thicken the stir-fry sauce?
The cornflour in the sauce mixture will naturally thicken the liquid after it is cooked in the wok for about a minute.
Can I use both light and dark soy sauce?
Yes, the recipe suggests using light soy sauce with a dash of dark soya for added depth of color and flavor.
What aromatics are used in this recipe?
Fresh grated gingerroot and crushed garlic cloves are the primary aromatics.
Is this stir-fry spicy?
It has a mild kick from 1/4 teaspoon of chili flakes, which can be adjusted to preference.
What total volume of vegetables is needed?
The recipe calls for approximately 3 cups of prepared mixed vegetables.
What type of sherry is best for the marinade?
A dry sherry wine is recommended for the pork marinade.
How do I keep the vegetables hot while cooking the meat?
Transfer the cooked vegetables to a warm oven while you stir-fry the pork and prawns.
Why do I need to stir the sauce before adding it to the wok?
Cornflour tends to settle at the bottom of the liquid, so a good mix ensures even distribution and proper thickening.
Can I substitute the pork loin?
While the recipe specifies pork loin, you could likely substitute with chicken breast or beef strips using the same method.
Is sesame oil used for frying or flavoring?
Sesame oil is used as part of the sauce mixture to provide a nutty flavor, rather than for the high-heat frying.
How much oil is needed for the stir-fry?
One tablespoon of oil is used, split between frying the vegetables and the meat.
Can I use frozen vegetables?
While fresh is preferred for 'crisp' vegetables, frozen stir-fry mixes can be used if thawed and drained well.
How many garlic cloves are required?
The recipe requires one large garlic clove, crushed.
What is the purpose of oyster sauce in this recipe?
Oyster sauce adds a savory, slightly sweet umami flavor and helps create a glossy finish on the sauce.
Does this recipe contain any added sugar?
No refined sugar is added; the sweetness comes naturally from the vegetables and the oyster sauce.