the hungry duck Sydney restaurants

Saturday, October 22, 2011

Wombok and Pork Mince Stir Fry

Wombok and Pork Mince Stir Fry served with Brown Rice Recipe

I've have this super easy recipe to share with you guys! I've been cooking alot for the last few weeks as its:
1) healthier
2) saves me lots of $$
3) did I mention healthier?

You can substitute the wombok for any type of white chinese vegetable like chokoes, cabbage or zucchini.

Time to prepare: 5-10 minutes
Time to marinade: At least an hour
Time to cook: 20 minutes
Serves: 4

500 grams of lean pork mince
Some ginger
Half a wombok, sliced more thickly at the leafy parts
Salt & Pepper
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 teaspoon chinese cooking wine
1 teaspoon peanut oil
some cooking oil

3 cups of brown rice
800mL of water (about 3/4 of your pot)

1. Cut up the ginger into little tiny cubes.
2. Mix the lean pork mince with the ginger, light soy sauce, the dark soy sauce, the cooking wine, some salt, pepper and peanut oil. Cover and marinade for at least an hour.
3. To cook the brown rice: place the rice in a pot of water and bring to boil. After it has boiled, turn the heat down to med-low and simmer for 30 minutes. At 25-30minutes test that the rice is soft but still chewy. Remove from heat, drain the rice and put the rice back in the pot for 2 minutes to dry.
4. Heat up some oil in a pan. Place the wombok, some water, some soy sauce and salt and cook for about 5-10minutes until the wombok is soft. Remove from heat and drain.
5. Heat up some oil in a pan. Stir fry the marinated mince pork until it is fully cooked (about 10minutes). Remove from heat.
6. Cook the mince and the wombok together for about 2-3 minutes and let the flavours combine.

And voila! A simple, healthy and yummy dish that reminds me of home cooking (except for the brown rice part)

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