There’s something magical about the combination of juicy shrimp, fresh vegetables, and slurp-worthy noodles all tossed i ...

Shrimp & Veggies: 1 pound large shrimp, peeled and deveined; 3 tablespoons vegetable oil (divided) 1 red bell pepper, thinly ...

Place ginger, lemongrass, lime leaves, fish sauce, orange juice and sugar in screwtop jar; shake until combined. Trim asparagus; slice stems in half lengthways. Heat wok, add oil and prawns, stir ...

Preparation. Step 1. Toss shrimp, cornstarch, red pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl. Stir vinegar, wine, and remaining 2 Tbsp. soy sauce in a small bowl.

Stir fry for another 2 minutes until the prawns are cooked and the broccoli is just cooked but still crunchy. Serve piping hot, on its own or with rice or noodles. Related recipes ...

Add the scallions and stir-fry for 30 seconds. Whisk the chile sauce, add it to the skillet and stir-fry until the shrimp are opaque throughout and the sauce is thickened, about 1 minute longer ...

Heat medium-sized skillet over high heat and add oil. Add shrimp and stir-fry until they start to turn pink, 15 seconds. Add broccoli and keep stirring.

Add mushrooms, prawns and snow peas, and stir-fry for 1 minute or until prawns start to turn pink. Add chicken stock powder, soy sauce, fish sauce and sugar, and stir-fry for 1 minute or until ...

Preparation. Step 1. Blend chiles, garlic, sugar, fish sauce, salt, and 3 Tbsp. oil in a blender until smooth. Transfer marinade to a medium bowl and add shrimp; toss to coat.

Pulse chilli, garlic, coriander stems, sugar, lime juice and fish sauce in food processor. Place prawns in bowl; pour over marinade. Chill for up to 1 hour. Heat wok. Add half the oil, then ginger ...

This prawn stir-fry is packed with veggies, so you don't need any starchy carbs with it. Once the chopping is out of the way this dish is ready in a couple of minutes. Each serving provides 406 ...