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Sticky pork san choy bau recipe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Whip up a quick and delicious Chinese-style mince dish in just 25 minutes for a perfect summer weeknight meal.
Ingredients:
  • 60g dried rice vermicelli noodles
  • 4cm-piece fresh ginger, finely grated
  • 500g pork mince
  • 20.00 ml Chinese cooking wine
  • 48.80 gm oyster sauce
  • 21.00 gm light soy sauce
  • 40.00 ml chopped fresh coriander, plus extra, sprigs, to serve
  • 1 iceberg lettuce, leaves separated, washed, dried
  • 1/2 red onion, thinly sliced
  • 1 long fresh red chilli, deseeded, sliced
Instructions:
  • Place the noodles in a heatproof bowl and cover them with boiling water. Let them sit for 10 minutes to soften, then drain and cut into pieces using scissors.
  • Heat oil in a large frying pan over high heat. Stir in ginger and garlic, cooking until aromatic for about 30 seconds. Add mince and cook for about 6 minutes until golden, breaking up lumps with a wooden spoon. Pour rice wine along the edge of the pan, then add oyster sauce and soy sauce. Season with pepper and cook for about 5 minutes until liquid is absorbed. Finish by stirring in chopped coriander.
  • Lay out a bed of fresh lettuce on a decorative platter. Add a generous mound of noodles and minced meat on top. Then, generously sprinkle with sliced onions, spicy chili, and fragrant coriander sprigs.

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