Pork and Shrimp Thai Stir Fry
Portions
4Preparation Time
Cooking Time
Ingredients
- 125ml (½ cup) flour
- 5ml (1 tsp.) ground cayenne pepper
- 100g (1/4 lb) pork loin, cut in strips
- 60ml (¼ cup) vegetable oil
- 5ml (1 tsp.) fresh ginger, minced
- ½ bag (375ml) Arctic Gardens Thai Style Stir Fry Blend
- 5ml (1 tsp.) garlic powder
- salt and fresh-ground pepper
- 500ml (2 cups) Nordic shrimp, drained
- 10ml (2 tsp.) honey
- 10ml (2 tsp.) sesame seeds, toasted
- 2 cloves garlic, minced
- 15ml (1 tbsp.) rice vinegar
Preparation
- In a bowl, combine flour, garlic powder, and cayenne pepper. Add salt and pepper to taste. Divide seasoned flour in half and coat pork and shrimp separately. Shake off excess flour and set aside.
- In a wok, heat oil over high heat and sauté pork and shrimp. Add half each of honey, ginger, and sesame seeds. Cook for 2 minutes.
- In another pan, heat remaining oil and sauté vegetables with remaining ginger, sesame seeds, and honey. Deglaze with rice vinegar and cook 2 minutes.
- Spoon vegetables over crispy noodles, top with pork and shrimp, and serve.
Nutrition Facts (per serving):
Calories: 350
Protein: 26 g
Fat: 17 g
Carbohydrate: 24 g
Fibre: 3 g
Sodium: 242 mg
