THESE SIMPLE CUPS WITH LAYERS OF CRUNCHY VEG AND LEAFY HERBS – WHEN THEY MINGLE WITH THE HOT FILLING, THEY’LL BECOME TENDER AND FRAGRANT.
chinese chicken and quinoa san choy bau
2 teaspoons sesame oil
5cm-piece ginger, julienned
2 cloves garlic, thinly sliced
1 long red chilli, thinly sliced
500g chicken mince
⅓ cup (80ml) Chinese cooking wine (Shaoxing)
¼ cup (60ml) water
¼ cup (60ml) oyster sauce
½ cup (100g) white quinoa, cooked following packet instructions 220g can water chestnuts, thinly sliced
1 zucchini (courgette), shredded
8 coral lettuce leaves
2 sticks celery, thinly sliced sesame seeds and soy sauce, to serve Heat the oil in a large wok over high heat. Add the ginger, garlic and chilli and cook for 2–3 minutes or until crisp. Use a slotted spoon to remove and set aside.
Add the chicken and cook for 3–4 minutes, breaking up any lumps with a wooden spoon, until golden brown.
Add the cooking wine, water and oyster sauce and cook for 2–3 minutes or until reduced slightly. Stir through the quinoa and water chestnut.
Divide the zucchini and chicken mixture between the lettuce cups. Top with the celery and ginger mixture. Serve with sesame seeds and soy sauce. SERVES 4.
lemongrass pork san choy bau with coconut and papaya
1 stalk lemongrass, white part only, thinly sliced 2 cloves garlic
1 long green chilli, chopped
2 teaspoons fish sauce sea salt and cracked black pepper
600g pork fillets (tenderloins), trimmed 2 teaspoons extra virgin olive oil
2 cups (200g) shredded green papaya
2 green onions (scallions), shredded
8 cos (romaine) lettuce leaves
1 cup purple basil leaves fresh shaved coconut and lime wedges, to serve
coconut lime dressing
1 long green chilli, thinly sliced ½ cup (125ml) coconut water 1 tablespoon lime juice
1 teaspoon finely grated lime rind Place the lemongrass, garlic, chilli, fish sauce, salt and pepper in a mortar and pound with a pestle until finely crushed. Place the pork in a large bowl, add the lemongrass mixture, toss to coat and set aside for 30 minutes to marinate.
Heat the oil in a large non-stick frying pan over medium heat. Add the pork, cover and cook for 8–10 minutes or until golden brown and cooked through. Slice the pork.
To make the coconut lime dressing, place the chilli, coconut water, lime juice and lime rind in a small bowl and mix to combine.
Divide the pork, papaya and onion between the lettuce leaves, top with the basil and coconut. Drizzle with the coconut lime dressing and serve with lime wedges. SERVES 4.