Tag Archives: light soy sauce

Prawns With Asparagus


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

SSP


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!