PORK SAN CHOY BOW

Sunday Tasmanian - Tassie Living - - DELICIOUS. ON SUNDAY -

SERVES: 4

2 tbs peanut or sun­flower oil ½ bunch spring onions, white and light green finely chopped, dark green sliced at an an­gle 1 car­rot, finely grated 2 tbs mas­saman curry paste 2 tbs ke­cap ma­nis, plus ex­tra to driz­zle 500g pork mince Juice of 1 lime, plus ex­tra wedges to serve ½ bunch Thai basil, leaves picked 1 lit­tle gem let­tuce or baby cos let­tuce,

leaves sep­a­rated Sliced red chilli and crispy onion to serve

Heat oil in a wok over a high heat, add white and light green spring onion and cook for 1 minute, then add the car­rot and cook a fur­ther 2-3 min­utes un­til soft­ened.

Add the curry paste, ke­cap ma­nis and pork mince and cook, toss­ing for 5-6 min­utes un­til fra­grant and com­bined.

Add the lime juice, half the Thai basil and ½ cup (125ml) wa­ter and cook for a fur­ther 5-6 min­utes un­til all liq­uid has evap­o­rated and pork is caramelised.

Serve in let­tuce cups topped with ex­tra basil, chilli, crispy onion, spring onion greens, and driz­zle with ex­tra ke­cap ma­nis.

NU­TRI­TION • 28G PRO­TEIN • 6G SAT FAT • 7G CARB • 5G SUGARS • 1155MG SODIUM • 340 CAL (1430KJ)

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