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- Stir-fried Ginger Pork with Shiitake Mushrooms and Prawns
Stir-fried Ginger Pork with Shiitake Mushrooms and Prawns
Ingredients
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200g raw, shelled prawns
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1 bunch spring onions, finely sliced
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1 teaspoon ginger, finely chopped
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1 lime, finely grated
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500g minced pork
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5 tablespoons Kikkoman soy sauce
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3 tablespoons sake
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2 cloves garlic, finely chopped
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1 teaspoon sugar
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2 teaspoons cornflour
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300g shiitake mushrooms
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3 tablespoons vegetable oil
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200g pak choi, roughly sliced
Method
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Clean the prawns by cutting along their back and removing the dark digestive cord. Rinse, pat dry and chop into smallish chunks. Set aside in a mixing bowl.
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Put the onions, ginger, lime zest, pork, 2 tablespoons soy sauce, 1 tablespoon of sake and half the garlic in a processor. Process in a few short bursts, so the mince is chopped finer but does not form a paste. Mix into the prawns and fold into 40 walnut-sized balls.
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Heat some oil in a large frying pan. As soon as it is sizzling hot, fry the pork balls in batches, for about 5 minutes per batch. Remove and chill until needed.
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Rip the mushrooms into large pieces, discarding their stems. Mix the remaining soy sauce and sake with the sugar, cornflour and 8 tablespoons of water. Set a large frying pan or wok over a high heat with the oil. When smoking hot, add the remaining garlic, mushrooms and pork balls. Stir-fry for a minute or two, then add the pak choi. After a few seconds, add the sauce mixture. Boil until it has thickened a little, then serve with steamed rice.
Comments
Glossary
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Batch
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Boil
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Chill
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Chunks
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Cornflour
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Finely chop
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Fry
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Garlic
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Ginger
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Grate
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How to Cook Mushrooms | Types of Mushroom | Waitrose
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How to Cook Rice | Types of Rice | Waitrose
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How to Store, Prepare & Cook Pak Choi | Waitrose
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Lime
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Oil
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Onion
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Paste
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Pork
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Rinse
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Saké
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Shellfish
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Slice
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Soy sauce
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Steam
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Sugar
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Thicken
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Wok
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Zest
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This recipe was first published in Fri Oct 01 01:00:00 BST 1999.
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