Pork and Prawn Stir-Fry

This recipe should actually have noodles in it, but my hubby and I are both watching our carb intake at the moment, so I omitted them and added some more meat and bean sprouts. I suppose this is more of a Pad Thai dish, if you decide to add noodles, I would cut the meat back to about 200g, only about 150g on the bean sprouts and about 200g on the prawns, as what I have listed below would be just too much if adding noodles.

If you have seen my recent post on my cheese and cutting boards you will know I am about to go live with my official website shortly. So I am going to be posting pictures of some of the range of boards I currently have in stock, just to give you an idea on the beauty of them until I can post my web address. If you want more information on them go to Chopping and Cheese boards under my categories.

Ingredients

2 Tablespoon peanut oil
350g Pork mince
300g Medium uncooked prawns, shelled ( I bought Jumbo Green Prawns as they were on special.)
3 Cloves garlic, crushed
1 Tablespoon fresh ginger, grated
1 Red chili, chopped finely (add as many or few of the seeds as you like according to your taste.)
3 Eggs, beaten lightly
2 Teaspoons soy sauce
1 Tablespoon tomato sauce
30ml Chili garlic sauce
30 Sweet chili sauce
50ml fish sauce
3 Tablespoons brown sugar
2 Green onions, sliced thinly
300g Bean sprouts
2 Tablespoons coriander, chopped finely

Method

1. In a saucepan combine, sauces and sugar, cook, stirring until sugar dissolves.

2. Heat the oil in a wok or large frying pan, stir-fry pork, garlic and ginger until pork is browned and almost cooked.

3. Add prawns and chili, cook until prawns turn pink, add the egg, stir-fry until just set.

4. Add onions, sprouts and coriander, cook until sprouts are just tender and it is heated through.

Serves 4

All photos taken by me unless otherwise stated.