Sticky Asian pork san choy bow makes weeknights easy and doesnt come up short on flavour. This family favourite takes just 25 minutes to make.
The ingredient of Sticky pork san choy bau
- 2 carrots, cut into matchsticks
- 2 tablespoons rice wine vinegar
- 500g pork stir-fry strips
- 1/4 cup cornflour
- 2 tablespoons peanut oil
- 2 tablespoons honey
- 2 tablespoons oyster sauce
- 1 tablespoon lime juice
- 2 teaspoons fish sauce
- 1 teaspoon Chinese five-spice powder
- 4 green onions, thinly sliced diagonally
- 450g packet 90-second white long-grain rice
- 8 baby cos lettuce leaves
- 1 cup bean sprouts, trimmed
- 1/4 cup fried shallots
The instruction how to make Sticky pork san choy bau
- Place carrot and vinegar in a bowl. Toss to combine. Set aside.
- Coat pork in cornflour, shaking off excess. Heat a wok over high heat. Add 1/2 the oil. Swirl to coat. Stir-fry 1/2 the pork for 2 to 3 minutes or until browned and just cooked. Transfer to a heatproof bowl. Cover to keep warm. Repeat with remaining oil and pork.
- Wipe wok clean. Combine honey, oyster sauce, lime juice, fish sauce and five spice in a small bowl. Add to wok. Bring to a boil.
- Return pork to wok. Stir-fry for 2 to 3 minutes or until sauce is thick and pork is sticky. Add 1/2 the green onion. Toss to combine. Remove from heat.
- Meanwhile, heat rice following packet directions.
- Strain carrot mixture. Divide lettuce leaves among 4 bowls. Divide rice, pickled carrot and 3/4 of the bean sprouts among lettuce leaves. Top with pork mixture, fried shallots, and remaining green onion and bean sprouts. Serve.
Nutritions of Sticky pork san choy baufatContent: 640.52 calories
saturatedFatContent: 19.7 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 76.7 grams carbohydrates
cholesterolContent: 34.9 grams protein
sodiumContent: 62 milligrams cholesterol