Sticky pork san choy bau

Recipe may contain gluten, fish, soy, egg and wheat.

Make summer weeknights fast and fabulous with this simple Chinese-style mince recipe. It’s easy, full of flavour and on the table in 25 minutes.

12 Ingredients

  • 60g dried rice vermicelli noodles

  • 1 tbsp peanut oil

  • 4cm-piece fresh ginger, finely grated

  • 2 garlic cloves, finely chopped

  • 500g pork mince

  • 1 tbsp Chinese cooking wine

  • 2 tbsp oyster sauce

  • 1 tbsp light soy sauce

  • 2 tbsp chopped fresh coriander, plus extra, sprigs, to serve

  • 1 iceberg lettuce, leaves separated, washed, dried

  • 1/2 red onion, thinly sliced

  • 1 long fresh red chilli, deseeded, sliced

3 Method Steps

  • Step 1

    Place noodles

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    (60g dried rice vermicelli noodles) in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes to soften. Drain. Use scissors to cut into pieces.

  • Step 2

    Meanwhile, heat the oil (1 tbsp peanut oil) in a large frying pan over high heat. Add the ginger (4cm-piece fresh ginger, finely grated) and garlic (2 garlic cloves, finely chopped). Cook, stirring for 30 seconds or until aromatic. Add mince (500g pork mince) and cook, breaking up lumps with a wooden spoon for 6 minutes or until golden. Pour rice wine (1 tbsp Chinese cooking wine) around inner edge of wok. Add oyster sauce (2 tbsp oyster sauce) and soy (1 tbsp light soy sauce). Season with pepper. Cook, stirring occasionally, for 5 minutes until the liquid has absorbed. Stir through chopped coriander (2 tbsp chopped fresh coriander, plus extra, sprigs, to serve).

  • Step 3

    Arrange lettuce (1 iceberg lettuce, leaves separated, washed, dried) on a serving platter. Top with noodles and mince. Sprinkle with onion (1/2 red onion, thinly sliced), chilli (1 long fresh red chilli, deseeded, sliced) and coriander sprigs.
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Nutritional Information

Per serving

  • 367

  • 1536 kj

  • 18.2g

  • 5.8g

  • 3.6g

  • 28.2g

  • 20.3g

All quantities above are averages

Image by Jeremy Simons

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