Pork san choy bau platter

Pork mince: Trot down to the supermarket for a handy stand-by to rev up winter dinners!

The ingredient of Pork san choy bau platter

1. 2 teaspoons peanut oil
2. 3 green onions, thinly sliced
3. 3cm piece fresh ginger, finely grated
4. 400g pork mince
5. 227g can whole water chestnuts, drained, quartered
6. 2 tablespoons Ayam oyster sauce
7. 2 tablespoons soy sauce
8. 200g dried rice-stick (pad Thai) noodles
9. 1 teaspoon sesame oil
10. 1/4 iceberg lettuce, coarsely shredded
11. 1/4 cup chopped fresh coriander leaves
12. 2 tablespoons roasted cashew nuts, roughly chopped

The instruction how to make Pork san choy bau platter

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.
3. Toss lettuce through mince mixture. Arrange over noodles. Top with coriander and cashews. Serve.

Nutritions of Pork san choy bau platter

fatContent: 448.364 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 45 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent:
cholesterolContent: 25 grams protein
sodiumContent: 54 milligrams cholesterol