SPEEDY SHIITAKE AND PORK MINCE STIR-FRY
SERVES 4 PREP 10 MINUTES COOK 25 MINUTES
1½ tablespoons salt-reduced soy sauce 1½ tablespoons oyster sauce ¼ cup shao hsing (Chinese rice wine) 2 tablespoons brown sugar 1 teaspoon sesame oil 1½ tablespoons peanut oil 500g pork mince 1 brown onion, finely chopped 2 garlic cloves, finely chopped 2cm piece fresh ginger, finely grated 1 long red chilli, finely chopped, plus extra sliced chilli to serve 100g fresh shiitake mushrooms, trimmed, chopped 1 bunch baby choy sum, trimmed, leaves separated, stems chopped 1 bunch baby pak choy, trimmed, leaves separated Steamed jasmine rice and coriander sprigs, to serve
1 Place soy sauce, oyster sauce, shao hsing, sugar and sesame oil in a small bowl. Stir until sugar dissolves. 2 Heat a wok over high heat. Add 2 teaspoons peanut oil. Swirl to coat. Add ½ the mince. Stir-fry, breaking up lumps, for 6 minutes or until browned. Transfer to a bowl, draining any excess fat. Repeat with 2 teaspoons remaining peanut oil and remaining mince. 3 Add remaining peanut oil to wok. Swirl to coat. Add onion, garlic, ginger and chilli. Stir-fry for 2 minutes. Add mushroom. Stir-fry for 2 minutes or until just tender. Return mince to pan with sauce mixture. Stir-fry for 2 to 3 minutes or until hot. Transfer to a heatproof bowl. Cover to keep warm. 4 Add choy sum and pak choy to wok. Stir-fry for 2 to 3 minutes or until bright green and tender. Divide rice among bowls. Top with mince mixture and greens. Sprinkle with coriander and extra chilli. Serve. NUTRITION: (per serve) 2440kj; 20.7g fat; 6.2g sat fat; 34.4g protein; 58.8g carbs; 3.7g fibre; 67mg chol; 715mg sodium.