15minutetigerprawnswithchinesegreens Recipes
CHINESE VEGETABLES
Make and share this Chinese Vegetables recipe from Food.com.
Provided by evelync
Categories Cauliflower
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Slice and mix vegetable combo.Stirfry vegetables for 2 minutes in oil.
- Add soy sauce,sugar and fry 1 minute.
- Add chicken broth,cover and steam for 8 minutes.
Nutrition Facts : Calories 90.3, Fat 7.1, SaturatedFat 0.9, Cholesterol 0.3, Sodium 186.4, Carbohydrate 6.1, Fiber 2.1, Sugar 3, Protein 1.9
15 MINUTE TIGER PRAWNS WITH CHINESE GREENS!
Super quick & super tasty. Another great recipe for when you've just come back from work and want to eat real food - fast!
Provided by Um Safia
Categories One Dish Meal
Time 15m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the lime zest and juice with the fish sauce, soy sauce, sweet chilli sauce, water & cornflour. Set aside.
- Heat the oil in a wok or large frying pan & stir fry the pak choi for 2 minutes. Remove from pan and stir fry prawns until cooked - turn pink or heated through if already cooked.
- Put pak choi back in wok with prawns. Add the sauce and cook until simmering point. Mix well and serve with fresh white rice.
Nutrition Facts : Calories 125.5, Fat 4.7, SaturatedFat 0.6, Cholesterol 119.7, Sodium 1211.8, Carbohydrate 5.4, Fiber 2, Sugar 0.7, Protein 16.2
COCONUT CURRY GREENS WITH LENTILS
I love Thai-style curries. Here, I am using some traditional Thai ingredients, like red curry paste and coconut milk, as my inspiration for this spin on a red curry.
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a large Dutch oven or pot, heat the butter or ghee over medium heat. Add the onion and carrot. Cook until slightly softened, about 5 minutes. Season with salt and pepper.
- Add the ginger, garlic and red curry paste and cook until aromatic, about 2 minutes. Whisk in the coconut milk and stock. Add the lentils and simmer until the curry is thickened and the lentils are tender but not mushy, 12 to 15 minutes. Stir in the chard, spinach and fish sauce and cook until the greens are wilted, a few more minutes.
- Serve over the rice and garnish with the almonds, mint, pomegranate and lime wedges.
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