Pork san choy bow recipe with vermicelli noodles
serves
4
Vegetable-packed san choy bow with vermicelli noodles
Vermicelli noodles are the perfect texture in this san choy bow dish.
Ingredients (15)
- 1 tbs sesame oil
- 4 spring onions, white part finely chopped, green part thinly sliced
- 3 garlic cloves, finely chopped
- 3cm (15g) piece ginger, finely grated
- 2 (135g) celery stalks, finely chopped
- 100g shiitake mushrooms, trimmed, finely chopped
- 400g pork mince or (firm tofu, crumbled)
- 1 carrot, peeled and cut into julienne (we used a mandolin)
- 230g can water chestnuts, drained, chopped
- 100g green beans, trimmed, thinly sliced
- 2 tbs Chinese rice wine (Shaoxing)
- 1/3 cup (80ml) oyster sauce
- 2 tbs soy sauce
- 100g vermicelli noodles, soaked according to packet instructions, drained
- 12 iceberg lettuce leaves, trimmed
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Heat oil in a large wok or non-stick frying pan over high heat, add the white part of the spring onions, garlic, ginger, celery and mushroom, and cook for 3-4 minutes until softened.
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2.Add the minced pork or crumbled tofu and cook for a further 4 minutes or until browned.
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3.Add the carrot, water chestnut, green beans, rice wine, oyster sauce and soy sauce, and cook for a further 3 minutes or until the liquid has reduced. Stir in the noodles and remove from the heat.
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4.Spoon the mince mixture into lettuce cups and top with the sliced green spring onion to serve.
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