HEALTHIER BEEF CHOW MEIN

SERVES: 6 INGREDIENTS

● 350g packet fresh chow mein noodles

● 2 tsp cornflour

● 2 tbsp salt-reduced soy sauce ● 1 tbsp oyster sauce

● 1/4 cup shao hsing (Chinese rice wine)

● 1 salt-reduced beef stock cube

● 1 tbsp vegetable oil ● 500g lean beef mince

● 1 bunch baby pak choy, leaves separated

● 1 brown onion, cut into thin wedges

● 1 celery stalk, sliced diagonally

● 2 garlic cloves, crushed ● 2 carrots, cut into long strips

● 225g can bamboo shoot slices, drained

● 100g snow peas, trimmed, thinly sliced lengthways

● 425g can baby corn, drained, halved lengthways

● Thinly sliced red chilli and green onion, to serve

METHOD

1. Cook noodles following packet directions. Drain well. Set aside. 2. Meanwhile, combine cornflour and soy sauce in a small jug. Add oyster sauce, shao hsing, stock cube and 3/4 cup water. Mix well to combine.

3. Heat a wok or large frying pan over high heat. Add oil. Swirl to coat. Add mince. Stirfry, breaking up mince, for 3 to 5 minutes or until browned. Transfer to a heatproof bowl.

4. Add pak choy to wok. Stirfry for 3 minutes or until leaves are starting to wilt. Transfer to a bowl. Add onion and celery to wok. Stir-fry for 3 to 4 minutes or until just starting to soften. Add garlic. Stir-fry for 30 seconds.

5. Return mince to wok. Add sauce mixture. Stir-fry for 1 minute or until sauce boils. Add carrot, bamboo shoots, snow peas and corn. Stir-fry for 1 to 2 minutes or until vegetables are just tender and sauce thickens. Add noodles. Toss to combine. Serve chow mein topped with pak choy, chilli and green onion.

Author: Kim Coverdale & Liz Macri. Photo: Chris L Jones & Guy Bailey