A NEW LEAF PORK SAN CHOY BAU SALAD

This quick and easy take on traditional san choy bau is a delicious dinner option that is on the table in a flash

SERVES: 4

● 2 tsp sesame oil

● 200g mixed mushrooms, chopped

● 500g lean pork and veal mince

● 2 garlic cloves, crushed

● 2 tsp finely grated fresh ginger

● 60ml (1/4 cup) oyster sauce

● 100g baby spinach

● 250g packet microwave 7 ancient grains or brown rice and chia

● Butter lettuce leaves, to serve

● 2 green shallots, thinly sliced

● 2 tbsp sunflower seeds, toasted, to serve

● Fried shallots, to serve

● Kewpie mayonnaise, to drizzle (optional)

METHOD

1. Heat the oil in a large non-stick frying pan over medium heat. Add mushroom and cook, stirring, for 2-3 minutes or until lightly golden. Add the mince. Cook, breaking up any lumps with a wooden spoon, for 4-5 minutes or until browned

2. Add the garlic and ginger and cook for 1 minute or until aromatic. Add the oyster sauce. Add the spinach and rice. Cook, stirring, until warmed through.

3. Divide the mince mixture among lettuce leaves and arrange on a platter. Top with green shallot, sunflower seeds and fried shallot. Drizzle with mayonnaise, if using.

TIP: To separate the lettuce leaves and make cups, remove the core of the lettuce using a small, sharp knife, then run the lettuce under cold water to help remove leaves.