Shiitake & Pork Mince Stir-Fry
Wok-fried pork mince with shiitake, ginger, garlic and chilli in a soy-oyster-shao hsing sauce, served over jasmine rice with wilted Asian greens.
Directions
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.