Sticky Pork Mince San Choy Bau
Sticky Pork Mince San Choy Bau
Ingredients
- 125ml (1/2 cup) tomato sauce
- 60ml (1/4 cup) rice wine vinegar
- 60ml (1/4 cup) light soy sauce
- 2 tsp cornflour
- 227g can pineapple chunks in juice, drained, juice reserved
- 2 tbsp vegetable oil
- 500g Australian Pork Mince
- 200g dried rice vermicelli noodles
- 2 zucchini, finely chopped
- 1 brown onion, coarsely chopped
- 1 red capsicum, deseeded, finely chopped
- 3 garlic cloves, crushed
- 1 tbsp finely grated fresh ginger
- 1 baby cos lettuce, leaves separated
- Sliced green shallots, to serve
- Crushed peanuts, to serve
Instructions
- 1
Whisk together the tomato sauce, vinegar, soy sauce and cornflour in a jug. Whisk in the reserved pineapple juice (you should have about 1/3 cup).
- 2
Heat half the oil in a wok or large frying pan over high heat. In 2 batches, cook the pork mince, breaking up the mince with a wooden spoon, for 3-4 minutes or until golden brown. Transfer to a bowl.
4 min - 3
Meanwhile, prepare the vermicelli noodles following the packet directions
- 4
Reduce the heat to medium. Add the remaining oil to the wok or pan. Stir-fry the zucchini, onion and red capsicum for 4-5 minutes or until slightly softened and a little colour. Add garlic and ginger, and stir-fry for 30 seconds or until aromatic. Add the tomato sauce mixture and bring to a rapid simmer. Simmer for 1-2 minutes or until thickens slightly. Add the pork mince and pineapple pieces. Stir-fry for 1 minute or until well coated.
6.5 min - 5
Spoon the sticky pork mince stir-fry into a serving bowl. Serve with the noodles, lettuce leaves, shallots and peanuts.
