Healthy Thai style Sweet & Sour Prawn Stir-Fry

Sweet and sour is one of the most popular dishes found in Chinese and Thai cooking. However, shop bought sauces and the versions found in takeaways are so full of sugar, fat and all kinds of additives that they really aren’t a healthy option. Even if they do have some token pineapple in them. Enzymes in pineapple have been found to help muscle repair and heal minor injuries, so are great included in your diet during a big strength block of training, when trying to build more muscle.

For ease, in this recipe I used frozen pineapple chunks. In general frozen fruit or vegetables are as nutritious as fresh, in many cases arguably more. You could easily use fresh, if you have the time to prepare it, or canned but just be sure to buy it in it’s own juice and not syrup. I buy my lemongrass already pureed as I’m not too sure what I’m doing with fresh lemongrass but the recipe where I got my inspiration from uses fresh if you prefer. If you don’t have any straight to wok noodles, then you could either use dried, just boil them first, or just serve it with rice, It would taste just as yum.

Print Recipe
Healthy Thai style Sweet & Sour Prawn Stir-Fry
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Instructions
To prepare:
  1. Peel and thinly slice the ginger and onion. Thinly slice the chilli.
  2. Add the 3 ingredients to a wok with the coconut oil and lemongrass puree.
  3. Remove the tops from the green beans and cut them in half.
  4. Make sure you have all other ingredients to hand.
To cook:
  1. Heat the wok over a high heat and fry its contents for 5 minutes.
  2. Add in the green beans, cherry tomatoes and pineapple chunks. Keep stirring regularly for another 5 minutes approx.
  3. Add in the prawns and keep stirring for 3 minutes.
  4. Add the noodles, lime juice, fish sauce and rice wine vinegar to the pan and mix well.
  5. Once the noodles are hot, remove from the heat, sprinkle with the coriander and serve.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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