Pork San Choy Bau Platter
—·Chinese
Pork San Choy Bau Platter
Ingredients
Main
- 2 tsp peanut oil
- 3 green onions, thinly sliced
- 3cm piece fresh ginger, finely grated
- 400g pork mince
- 227g can whole water chestnuts, drained, quartered
- 2 tbsp Ayam oyster sauce
- 2 tbsp soy sauce
Noodles
- 200g dried rice-stick (pad Thai) noodles
- 1 tsp sesame oil
Garnish
- 1/4 iceberg lettuce, coarsely shredded
- 1/4 cup chopped fresh coriander leaves
- 2 tbsp roasted cashew nuts, roughly chopped
Instructions
3 steps
- 1
Heat a wok over high heat. Add oil. Swirl to coat. Stir-fry onion and ginger for 1 to 2 minutes or until fragrant. Add mince. Stir-fry for 3 minutes or until cooked through. Add water chestnuts, oyster sauce and half the soy sauce. Stir-fry for 2 to 3 minutes or until heated through. Remove from heat.
- 2
Meanwhile, place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 10 minutes or until tender. Separate with a fork. Drain. Transfer to a platter. Drizzle with sesame oil and remaining soy sauce. Toss to coat.
10 min - 3
Toss lettuce through mince mixture. Arrange over noodles. Top with coriander and cashews. Serve.
Progress
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