Prawns With Asparagus
Serves 4
Ingredients:
- 175 g/ 6 oz fresh asparagus, cut into 2.5 cm (1 inch) pieces
- salt
- 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
Method:
- 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
Elena G
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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
Serves 4
Ingredients:
- 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)
Method:
- 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!
Bon appetite!
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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