Pork and Prawn Stir Fry
Bursting with bold flavors and vibrant colors, this Pork and Prawn Stir Fry is a quick and nutritious meal that's perfect for busy weeknights. Tender slices of marinated pork and succulent prawns are seared to perfection alongside crisp stir-fried vegetables like red bell peppers, carrots, and snow peas, creating a mouthwatering combination of textures and tastes. The rich stir-fry sauce, made with soy sauce, oyster sauce, sesame oil, and a hint of white pepper, ties everything together, delivering a savory and satisfying kick. Ready in just 30 minutes, this one-pan dish is a crowd-pleaser that’s best served over a bed of steaming hot rice. Ideal for fans of Asian-inspired recipes, it’s a simple yet impressive way to elevate your dinner game!
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Recipe Information
Ingredients
- 300 g Pork tenderloin
- 200 g Prawns (peeled and deveined)
- 3 tbsp Soy sauce
- 1.5 tbsp Oyster sauce
- 1 tbsp Sesame oil
- 1 tbsp Cornstarch
- 3 cloves Garlic (minced)
- 1 tbsp Ginger (minced)
- 1 Red bell pepper (sliced)
- 1 Carrot (thinly sliced)
- 150 g Snow peas
- 2 Spring onions (chopped)
- 2 tbsp Vegetable oil
- 0.25 tsp White pepper
- 4 servings Cooked rice (for serving)
Instructions
Slice the pork tenderloin thinly against the grain and place it in a bowl.
In the bowl with the pork, add 1 tablespoon of soy sauce, 0.5 tablespoon of oyster sauce, and the cornstarch. Mix well and let it marinate for 10 minutes.
In a small bowl, combine the remaining soy sauce, oyster sauce, sesame oil, and white pepper to make the stir-fry sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Add the marinated pork and stir-fry until lightly browned and cooked through, about 3-4 minutes. Remove from the wok and set aside.
In the same wok, add another tablespoon of vegetable oil. Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
Add the prawns to the wok and cook for 2-3 minutes until they turn pink and opaque. Remove from the wok and set aside with the pork.
Increase the heat to high. Add the red bell pepper, carrots, and snow peas to the wok. Stir-fry for 2-3 minutes, ensuring the vegetables remain crisp yet tender.
Return the cooked pork and prawns to the wok. Pour in the prepared stir-fry sauce and toss to coat all the ingredients evenly, cooking for another 1-2 minutes.
Garnish with chopped spring onions and serve hot over steamed rice.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 924 mg | 40% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 4.3 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 828 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
