Entertaining

Fridge giver san choy bau

Name: San choy bau recipe
Yield: 6
Ingredients: 1 onion, chopped or grated; 2 carrots, chopped or grated; 2 heads of bok choy, finely chopped; 1 small head of broccoli, finely chopped; Handful of green beans, finely chopped; 1 tbs extra virgin olive oil; 500g pork mince; 5cm piece (25g) ginger, peeled, grated; 3 garlic cloves, finely chopped; 4 spring onions (scallions), chopped; 1 tsp mirin; 1/4 cup (60ml) hoisin sauce; 3 tsp soy sauce; 1 tbs sesame oil; 100g vermicelli noodles, soaked in boiling water, drained & snipped with scissors into 2 cm lengths; Iceberg lettuce cups, or frozen pancakes (from Asian supermarkets), to serve; Fried noodles, chopped spring onion & oyster sauce (optional), to serve

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by Lucy Tweed

Sep 23, 2021

“You can add bamboo shoots, water chestnuts, peanuts. You pretty much can’t go wrong at all. You’re just looking for about 5-7 cups of chopped veg in total.” This is an edited extract from Every Night of the Week by Lucy Tweed. Photography by Lucy Tweed. (Murdoch Books, $35).

1 onion, chopped or grated
2 carrots, chopped or grated
2 heads of bok choy, finely chopped
1 small head of broccoli, finely chopped
Handful of green beans, finely chopped
1 tbs extra virgin olive oil
500g pork mince
5cm piece (25g) ginger, peeled, grated
3 garlic cloves, finely chopped
4 spring onions (scallions), chopped
1 tsp mirin
1/4 cup (60ml) hoisin sauce
3 tsp soy sauce
1 tbs sesame oil
100g vermicelli noodles, soaked in boiling water, drained & snipped with scissors into 2 cm lengths
Iceberg lettuce cups, or frozen pancakes (from Asian supermarkets), to serve
Fried noodles, chopped spring onion & oyster sauce (optional), to serve

Method

1.

Saute all the chopped vegetables in the oil until tender, then set aside in a big serving bowl. Saute the pork mince with ginger, garlic and spring onion until golden.
2.

Add the mirin, hoisin, soy and sesame oil and toss to coat well.
3.

Place the pork mixture and noodles into the bowl with the veg and mix well.
4.

You can eat this with cutlery, but it’s infinitely more fun to scoop it into edible vessels like lettuce and pancakes to munch immediately. Serve with fried noodles, spring onions and oyster sauce, if using, alongside.