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I’ve called this flavoursome bowl of minced pork san choy bau because of the way we’ve served it in this photo, which is one of my favourite ways to enjoy it in summer.

However, the pork is just as delicious spooned over a bowl of noodles as an Asian twist on bolognese, or over some steamed rice for a perfectly comforting and wintery midweek meal.

Recipe and Image from A Simple Table by Michele Cranston published by Murdoch Books

Cover of Michele Cranston a simple table

2 tablespoons olive oil

4 spring onions (scallions), white part only, thinly sliced

4 garlic cloves, crushed

60 g (21/4 oz/1/4 cup) finely grated fresh ginger

3 large red chillies, seeded and thinly sliced

500 g (1 lb 2 oz) minced (ground) pork

250 ml (9 fl oz/1 cup) white wine

2 tablespoons black bean and garlic sauce

2 tablespoons Chinese black vinegar

1 tablespoon light brown sugar

1 tablespoon sesame oil

100 g (31/2 oz) fresh shiitake mushrooms, sliced

100 g (31/2 oz) tinned water chestnuts, diced

iceberg lettuce cups, thinly sliced red capsicum (pepper), thinly sliced cucumber and mixed Asian herbs, to serve

chilli sauce, to serve

Heat the olive oil in a wok or deep-sided frying pan over high heat. Add the spring onion, garlic, ginger and chilli and stir-fry for 2 minutes, or until fragrant. Add the pork to the wok and stir-fry for 2–3 minutes, or until cooked through.

Add the wine and cook over high heat until reduced by half. Add the black bean sauce, vinegar, brown sugar, sesame oil and sliced mushrooms. Simmer, uncovered, stirring occasionally, for 8–10 minutes, or until the mixture has thickened and the mushrooms have completely softened. When ready to serve, stir through the water chestnuts.

Serve the pork with the lettuce cups, capsicum, cucumber and a handful of mixed Asian herbs. Serve with a side dish of chilli sauce.




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