Prawn Snow Pea And Mango Stir Fry Food

SPOT PRAWN, MANGO AND BASIL STIR FRY

Steps:

• Heat grapeseed oil in a wok over medium heat.
• Mix in ginger, garlic and red pepper flakes.
• Cook and stir for one minute.
• Raise Heat to high.
• Add red and green peppers and prawns and stir fry for 3 to 4 min until prawns are just opaque. Add mango and cook for another 30 seconds.
• Remove from heat and mix in soy sauce, sesame oil, green onion and basil leaves.
• Serve immediately over steamed rice.

PRAWN SNOW PEA AND MANGO STIR FRY

Steps:

• Halve and slice the onion. Top and tail snow peas. Peel and slice mango.
• Heat oil in wok and stir fry the onion and ginger for 2-3 minutes. Add the snow peas and prawns stir fry 1 minute.
• Add mango, sherry and soy sauce stir fry 1 minute.
• Mix cornstarch with 1 tbsp water. Add to wok. Stir fry for another 1-2 minutes until sauce thickens.
• Serve immediately.

PRAWN (SHRIMP) AND SNOWPEA NOODLE STIR FRY

Steps:

• Steep hokkien noodles in boiling water for 2 minutes, separate and drain.
• Heat extra light olive oil in a wok or large non-stick frypan and stir fry ginger, garlic and carrot strips for 1 minute and then add prawns and stir fry until just starting to turn pink and then add snowpeas, juice, fish sauce and sugar and stir fry until snow peas are tender and then add noodles and stir fry until heated through and then stir in coriander and serve immediately.

SPICY SCALLOP AND SNOW PEA STIR-FRY

Steps:

• In a small bowl, whisk together 1/4 cup of the water with soy sauce, vinegar, and cornstarch until evenly blended. Whisk in sugar and red pepper flakes. Set aside.
• Heat oil in a large nonstick skillet or wok over medium-high heat. Swirl to coat pan. When hot, add scallops. Cook undisturbed for 3 minutes until golden brown on one side. Transfer scallops to a plate and cover with foil. Set aside.
• Add garlic, ginger, bell pepper, snow peas, and remaining 2 tablespoons of water to the pan. Cook and stir until snow peas become bright green. Rewhisk sauce and add it to the pan along with reserved scallops. The sauce will quickly thicken as it simmers. Toss and stir until vegetables are coated with sauce and scallops are done cooking, about 1 minute.
• Divide among 4 bowls and garnish with sliced scallions, if desired. Serve with rice.

CARIBBEAN PORK AND MANGO STIR-FRY

Steps:

• Trim fat from meat and cut into thin strips.
• Heat oil in a large skillet or wok until very hot.
• Add pork and seasoning blend.
• Stir-fry 2 minutes.
• Add mango and bell pepper.
• Stir-fry 2 minutes or just until pork loses its pink color.
• Mix together orange juice, cornstarch and pepper sauce until smooth.
• Add to pork mixture in the skillet or wok.
• Cook and stir 2 minutes or until sauce is clear and thick.
• Stir in green onions.

SALMON AND SNOW PEA STIR FRY

Steps:

• Cut salmon into 1 1/2 inch cubes and place in a resealable plastic bag.
• In a small bowl, combine soy sauce, juice, garlic and sesame oil; pour half the marinade into the plastic bag with salmon.
• Marinate the fish for 30 minutes in the fridge.
• Coat a nonstick frying pan or wok with nonstick spray.
• Remove salmon from bag; discard leftover marinade.
• Stir-fry salmon over medium-high heat, about five minutes. Turn salmon over gently so that all sides cook evenly. Be very careful with the salmon pieces so they stay intact - this was the hardest part for me; I didn't realize I'm quite the aggressive mad-woman stir-fryer!
• Remove salmon from wok and add sliced onion. Stir-fry onion until brown, about five minutes. Add snow peas and stir-fry until they turn bright green, about three minutes.
• Return salmon to pan and pour reserved marinade over fish and vegetables. Cook for 2-3 minutes or until sauce has thickened.
• Serve with 1/2 cup of brown rice for each plate, if desired.

COCONUT CURRIED PORK, SNOW PEA, AND MANGO STIR-FRY

Steps:

• Prepare rice according to package directions, omitting salt and fat; drain.
• Cut pork into 1-inch cubes.
• Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with curry powder. Add pork and snow peas to pan; stir-fry 3 minutes.
• Combine coconut milk, fish sauce, and curry paste, stirring well. Add milk mixture to pan; bring to a simmer.
• Stir in mango and 1/4 cup onions; cook 1 minute or until thoroughly heated.
• Remove from heat. Place 1 cup rice on each of 4 plates; top each serving with 1 1/4 cups pork mixture.
• Sprinkle each serving with 1 tablespoon of remaining 1/4 cup onions and 1 1/2 teaspoons shredded coconut. Serve with lime wedges, if desired.