Shiitake & Pork Mince Stir-Fry
- 10min prep
- 25min cook
- 4 Servings
1 ½ tablespoons salt-reduced soy sauce
1 ½ tablespoons oyster sauce
¼ cup shao hsing (Chinese rice wine)
2 tablespoons brown sugar
1 teaspoon sesame oil
1 ½ tablespoons peanut oil
500g pork mince
1 brown onion, finely chopped
2 garlic cloves, finely chopped
2cm piece fresh ginger, finely grated
1 long red chilli, finely chopped, plus extra sliced chilli to serve
100g fresh shiitake mushrooms, trimmed, chopped
1 bunch baby choy sum, trimmed, leaves separated, stems chopped
1 bunch baby pak choy, trimmed, leaves separated
Steamed jasmine rice, to serve
Coriander sprigs, to serve
Place soy sauce, oyster sauce, shao hsing, sugar and sesame oil in a small bowl. Stir until sugar dissolves.
Heat a wok over high heat. Add 2 teaspoons peanut oil. Swirl to coat. Add ½ the mince. Stir-fry, breaking up lumps, for 6 minutes or until browned. Transfer to a bowl, draining any excess fat. Repeat with 2 teaspoons remaining peanut oil and remaining mince.
Add remaining peanut oil to wok. Swirl to coat. Add onion, garlic, ginger and chilli. Stir-fry for 2 minutes. Add mushroom. Stir-fry for 2 minutes or until just tender. Return mince to pan with sauce mixture. Stir-fry for 2 to 3 minutes or until hot. Transfer to a heatproof bowl. Cover to keep warm.
Add choy sum and pak choy to wok. Stir-fry for 2 to 3 minutes or until bright green and tender. Divide rice among bowls. Top with mince mixture and greens. Sprinkle with coriander and extra chilli. Serve.