Prawns With Asparagus
- 175 g/ 6 oz fresh asparagus, cut into 2.5 cm (1 inch) pieces
- 4 tbsp dry sherry
- 1 tsp light soy sauce
- 500 g/ 1 lb peeled prawns
- 2 tbsp oil
- 2 cloves garlic, thinly sliced
- 2 tsp finely chopped root ginger
- 4 spring onions, chopped
- Blanch the asparagus in boiling salted water for 2 minutes; drain well and set aside.
- Mix the sherry and soy sauce together in a large bowl. Stir in the prawns and leave to stand for 15 minutes.
- Heat the oil in a wok and quickly stir-fry the garlic, ginger and half the spring onions. Add the prawns and marinade, and the asparagus and stir-fry for 1 to 2 minutes, until the ingredients are hot.
- Transfer to a warmed serving dish and sprinkle with the remaining spring onions. Serve immediately.
Enjoy your meal!
Source: Sainsbury’s Stand-Up Cookbook: Wok Dishes”, 1985 by Caroline Ellwood
Posted in Chinese, Dishes, F word
Tagged asparagus, Caroline Ellwood, chinese recipe, dry sherry, easy recipe, fish recipe, ginger, light soy sauce, prawn, prawns, prawns and asparagus recipe, prawns recipe, sainsbury's stand-up cookbook: wok dishes, seafood, seafood recipe, sherry, spring onion, wok
I know that you wonder what SSP is. You are paying attention now.;) SSP is sweet & sour pork for short. I remember eating this recipe for the first time in my life in Constanta in a Chinese restaurant and loved it to bits. When I discovered it in the “Original card from “Delicious Meals Made Easy” I was very happy. I had the chance to cook it anytime I wanted. It happened that I made it in London the first time.
Why are Chinese or Thai or Japanese or other Asian recipes so easy to cook? I have no idea but I like it. I would cook with a wok everyday, provided I have the ingredients and resources. I had this chance once, I took it and all I can do now is talk about it and sometime cook.
Sweet & Sour Pork
- 2 tbsp light soy sauce
- 2 tbsp rice wine or sherry
- 2 cloves garlic, crushed
- 2,5 cm (1 in) piece root ginger, peeled and finely grated
- 450 g (1 lb) pork fillet, cut into 2,5 cm (1 in) cubes
- 1 tbsp cornflour (or flour)
- 2 tbsp rice vinegar (or apple vinegar)
- 2 tbsp tomato sauce
- 3 tbsp clear honey
- 2 tbsp vegetable oil
- 1 red pepper, seeded and diced
- 1 yellow pepper, seeded and diced
- 175 g (6 oz) mange tout, topped and tailed (I think you can replace them with broccoli or other pods, as I haven’t seen here them yet, but they are excellent. Too bad)
- 227 g (8 oz) can of pineapple chunks in natural juice (optional, for a fruity addition)
- Mix soy sauce, rice wine or sherry, garlic and ginger. Add pork, cover and marinate in the fridge for 2 hours. You can leave them longer, from the evening until the next day, if you like. Just remember that it smells quite strongly, so cover it well.
- Drain pork in a sieve, reserving the marinade. Stir cornflour, rice vinegar, tomato sauce and honey into reserved marinade.
- Heat 1 tbsp oil in a frying pan or wok. Add pork and stir-fry over a high heat for 5 minutes. Remove pork from pan with a slotted spoon.
- Heat remaining oil in pan or wok. Add peppers and mange tout and stir-fry over a high heat for 2 minutes.
- Add marinade mixture to pan or wok and stir until thickened. Add pork and cook for further 1 minute, stirring constantly. Breathe in the smell!
- Serve with the savoury basmati rice or Chinese noodles. Any noodles will do. Delicious!
Posted in Chinese, Dishes, F word, Pork
Tagged Chinese cooking, chinese pork recipe, chinese recipe, cornflour, garlic, ginger, honey, light soy sauce, mange tout, Original card from Delicious Meals Made Easy, pepper, pineapple, pork, pork recipe, sweet & sour pork, sweet and sour, sweet and sour pork recipe, tomato sauce, vinegar