Pork san choy bau platter

Cooking Meat Pork san choy bau platter

Pork mince: Trot down to the supermarket for a handy stand-by to rev up winter dinners!

Lables: Low carb Low kilojoule Low sugar Lower gi Egg free Gluten free Lactose free Milk free Wheat free
  1. Heat a wok over high heat. Add oil. Swirl to coat. Stir-fry onion and ginger for 1 to 2 minutes or until fragrant. Add mince. Stir-fry for 3 minutes or until cooked through. Add water chestnuts, oyster sauce and half the soy sauce. Stir-fry for 2 to 3 minutes or until heated through. Remove from heat.
  2. Meanwhile, place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 10 minutes or until tender. Separate with a fork. Drain. Transfer to a platter. Drizzle with sesame oil and remaining soy sauce. Toss to coat.
  3. Toss lettuce through mince mixture. Arrange over noodles. Top with coriander and cashews. Serve.

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2 tsp peanut oil
3 green onions, thinly sliced
3cm piece fresh ginger, finely grated
400g pork mince
227g can whole water chestnuts, drained, quartered
2 tbsp Ayam oyster sauce
2 tbsp soy sauce
200g dried rice-stick noodles
1 tsp sesame oil
1/4 iceberg lettuce, coarsely shredded
1/4 cup chopped fresh coriander leaves
2 tbsp roasted cashew nuts, roughly chopped

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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