Rania's Recipes: Sweet & Sour Shrimp, Hot & Sour Stir Fried Pork
If you're looking for some quick, tasty meals during this busy holiday season, be sure to check out these two recipes from Rania Harris!
Sweet and Sour Shrimp
- 1 pound shrimp – 18 – 20 count – peeled and deveined
- 2 teaspoons soy sauce
- 2 teaspoons dry sherry
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 3 medium scallions, white parts minced and green parts cut into ¼ - inch lengths
- 5 teaspoons peanut or vegetable oil
- 2 small red onions, halved and cut into ½-inch thick wedges
- 2 cups fresh pineapple cut into 1-inch pieces
- 1 recipe for sweet and sour sauce (see recipe below)
Directions:
Toss the shrimp with the soy sauce and sherry in a medium bowl.
Combine the garlic, ginger, scallion whites and 1½ teaspoons of oil in a small bowl.
Heat 2 teaspoons oil in a 12-inch non-stick wok over high heat until smoking.
Add the shrimp and cook, stirring occasionally, until cooked through, 2 to 3 minutes.
Transfer the shrimp to a clean bowl.
Add the remaining 1½ teaspoons of oil to the wok and heat until shimmering.
Add the onions and cook, stirring occasionally, until lightly browned, about 2 minutes.
Add the pineapple and cook until hearted through, about 1 minute.
Clear the center of the pan and add the garlic mixture.
Cook, mashing the garlic mixture with the back of a wooden spoon, until fragrant, about 45 seconds.
Stir the garlic mixture into the vegetables.
Add the scallion greens and shrimp and toss to combine.
Whisk the sauce to recombine and add it to the skillet.
Note: You may have more sauce than you will actually need – I add just enough sauce to completely coat the shrimp and vegetables well – this is a personal preference as I like my stir fry to be well sauced so that the rice can absorb some of the sauce when serving.
Remove the pan from the heat and toss until all ingredients are well coated with sauce and sizzling hot.
Serve immediately over steamed rice
Serves: 4
Sweet and Sour Sauce
- 6 tablespoons red wine vinegar
- 6 tablespoons of pineapple juice
- 6 tablespoons sugar
- 3 tablespoons ketchup
- 1 teaspoon cornstarch
- ½ teaspoon salt
Directions:
Combine all the ingredients in a small bowl and set aside
Hot and Sour Stir Fried Pork
- ¾ pound pork tenderloin, cut into thin strips
- 2 teaspoons soy sauce
- 2 teaspoons dry sherry
- 1 tablespoon minced garlic
- 1 tablespoon fresh ginger
- 2 tablespoons minced scallions
- 8 teaspoons peanut oil
- 1 medium red bell pepper, stemmed, seeded and cut into ¼ inch-wide strips
- ½ medium Napa cabbage (about 1 pound), shredded (about 8 cups)
- 1 recipe Hot-and-Sour Sauce (see recipe below)
Directions:
Toss the pork with the soy sauce and sherry in a medium bowl.
Combine the garlic, ginger, scallions and 1 ½ teaspoons oil in a small bowl
Heat 2 teaspoons oil in a non-stick wok over high heat until smoking
Add the pork and cook, stirring occasionally, until no longer pink, about 2 minutes
Transfer the pork to a clean bowl
Add 1½ teaspoons of oil to the wok and heat until shimmering
Add the bell pepper and cook, stirring occasionally, until crisp-tender, about 1 minute
Add 1 ½ teaspoons oil and half the cabbage and stir –fry until crisp-tender, about 1 minute
Transfer the peppers and cabbage to a bowl
Heat the remaining oil in the wok
Add the remaining cabbage and stir-fry until crisp-tender, about 1 minute
Return the first batch of cabbage and the bell peppers to the pan and toss to combine
Clear the center of the pan and add the garlic mixture
Cook, mashing the garlic mixture with the back of a wooden spoon, until fragrant, about 45 seconds
Stir the garlic mixture into the vegetables
Add the pork and toss to combine
Whisk the sauce to recombine and add to the skillet
Note: You may have more sauce than you will actually need – I add just enough sauce to completely coat the pork and vegetables well – this is a personal preference as I like my stir fry to be well sauced so that the rice can absorb some of the sauce when serving.
Remove the pan from the heat and toss until all ingredients are well coated with sauce and heated through
Serve immediately over steamed rice
Serves: 4
Hot and Sour Sauce
- 6 tablespoons rice vinegar
- ¼ cup low–sodium chicken stock
- ¼ cup dry sherry
- 2 tablespoons soy sauce
- 2 - 3 tablespoons Asian Chili paste (to taste)
- 2 teaspoons sugar
- 2 teaspoons cornstarch
Directions:
Combine all the ingredients in a small bowl and set aside
