Sticky Asian pork san choy bow makes weeknights easy and doesn't come up short on flavour. This family favourite takes just 25 minutes to make.
- Place carrot and vinegar in a bowl. Toss to combine. Set aside.
- Coat pork in cornflour, shaking off excess. Heat a wok over high heat. Add 1/2 the oil. Swirl to coat. Stir-fry 1/2 the pork for 2 to 3 minutes or until browned and just cooked. Transfer to a heatproof bowl. Cover to keep warm. Repeat with remaining oil and pork.
- Wipe wok clean. Combine honey, oyster sauce, lime juice, fish sauce and five spice in a small bowl. Add to wok. Bring to a boil.
- Return pork to wok. Stir-fry for 2 to 3 minutes or until sauce is thick and pork is sticky. Add 1/2 the green onion. Toss to combine. Remove from heat.
- Meanwhile, heat rice following packet directions.
- Strain carrot mixture. Divide lettuce leaves among 4 bowls. Divide rice, pickled carrot and 3/4 of the bean sprouts among lettuce leaves. Top with pork mixture, fried shallots, and remaining green onion and bean sprouts. Serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set