Super Food Ideas - - MIDWEEK FAB & FAST -


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.

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