By MANDY SINCLAIR
Chilli pork rolls
1 tbsp peanut oil
3 garlic cloves, crushed
2 tbsp grated ginger
2 long red chillies, chopped
750g pork mince
1 bunch gai lan, trimmed, washed, chopped
4 green onions (shallots), chopped
¼ cup soy sauce
2 tsp fish sauce
1 tsp sugar
8 savoy cabbage leaves, core trimmed
hoisin sauce, to serve
1. Heat oil in a large frying pan on medium. Cook garlic, ginger and chilli for 2 mins, until fragrant. Increase heat to high. Add pork and cook for 5 mins, stirring, until brown.
2. Add gai lan and cook for 2 mins, until tender. Mix together soy sauce, fish sauce, sugar and ¼ cup of water. Add to pork and cook for 5 mins, until sauce has reduced slightly.
3. Meanwhile, blanch cabbage leaves in a large saucepan of boiling water. Drain well. Spoon pork mixture into leaves and wrap to form a parcel. Serve with hoisin sauce.
Try chicken or beef mince if you prefer.
try this ….
Stir fried cabbage
Heat ¼ cup olive oil in a large frying pan or wok on high. Cook ½ shredded wombok for 3-4mins, until wilted. Add 3 sliced garlic cloves and cook for another 3-4mins, until tender. Stir through 1 cup coriander leaves and season well. Serve with grilled meat, sausages or on burgers.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS