Hoisin and Garlic Prawn Stir-Fry
Recipe: #36126
December 20, 2020
Categories: Shrimp, Rice, White Rice, Asian Wok/Stir-Fry, No Eggs, Non-Dairy, Lime, more
"From one of our national supermarkets and their free monthly magazine."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (506.1 g)
- Calories 920.6
- Total Fat - 7.3 g
- Saturated Fat - 1.2 g
- Cholesterol - 0 mg
- Sodium - 262.8 mg
- Total Carbohydrate - 199.8 g
- Dietary Fiber - 6.3 g
- Sugars - 3.6 g
- Protein - 12.9 g
- Calcium - 139.5 mg
- Iron - 4.3 mg
- Vitamin C - 223.1 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Heat the oil in a wok or frying pan over high heat and add half the prawns and stir-fry for 2-3 mins or until prawns curl and change colour and then transfer to a plate and repeat with remaining prawns.
Step 2
Add Chinese broccoli stems to the wok or pan. Stir-fry for 3 mins or until softened and return prawns to the wok or pan with Chinese broccoli leaves, spring onion, bean sprouts and stir-fry shots and stir-fry for 2 mins or until the leaves wilt and the mixture is heated through.
Step 3
Meanwhile, heat the rice following packet directions.
Step 4
Serve the stir-fry with the rice, coriander and lime wedges.
Step 5
NOTES - a substitute for Five Tastes Chinese Hoisin & Garlic Stir Fry Shots could be a hoisin and garlic marinade but the shots are more condensed than a liquid sauce.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to select fresh prawns for this recipe. If using frozen, thaw them completely before cooking.
- For the Chinese Hoisin & Garlic Stir Fry Shots, look for a brand with a short list of ingredients and no added preservatives.
- Substitute the peanut oil with sesame oil for a nuttier flavor. Sesame oil is a great addition to stir-fries and adds a nutty flavor that pairs well with the hoisin and garlic.
- Substitute the Chinese broccoli with bok choy for a more subtle flavor. Bok choy is a milder vegetable than Chinese broccoli and has a slightly sweet flavor, making it perfect for stir-fries.
Vegetarian Variation Replace the prawns with 400 grams of firm tofu, diced. Fry the tofu in the oil until golden and proceed with the recipe as normal.
Coconut Rice: Coconut rice is a perfect accompaniment to this stir-fry as it is light, fragrant and creamy. The sweetness of the coconut pairs nicely with the savory hoisin and garlic flavors of the stir-fry. Coconut rice is also a healthy option as it is gluten-free and vegan-friendly.
Vegetable Spring Rolls: Vegetable spring rolls are a great accompaniment to this stir-fry. They are crunchy and flavorful, and provide a nice contrast to the creamy coconut rice. The vegetables used in the spring rolls can be customized to your liking, making them a versatile and delicious option. Plus, they are easy to make and can be served as an appetizer or a side dish.
FAQ
Q: What is a substitute for the Five Tastes Chinese Hoisin & Garlic Stir Fry Shots?
A: A hoisin and garlic marinade is a suitable substitute for the stir fry shots, however, it is less concentrated than a liquid sauce.
Q: What is the best way to store Five Tastes Chinese Hoisin & Garlic Stir Fry Shots?
A: The stir fry shots should be stored in an airtight container in a cool, dry place away from direct sunlight. Refrigerate after opening and use within two weeks for best results.
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Fun facts:
Hoisin sauce is a traditional Chinese condiment that dates back to the 16th century. It was created by the imperial chef of the Ming Dynasty, and is made from soybeans, garlic, chili peppers, and other spices.
The Chinese broccoli used in this recipe is also known as Gai Lan, and was popularized by the renowned chef and restaurateur, David Chang. He is known for introducing Gai Lan to the mainstream, and it is now a staple ingredient in many Asian dishes.