Sticky Pork San Choy Bau
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Recipe: #25482
January 23, 2017
Categories: Dinner, Main Dish, Pork, Loins, Vegetables, Carrot, Lettuce, Chinese, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy more
"From Super Food Ideas September '16"
Ingredients
Nutritional
- Serving Size: 1 (391.5 g)
- Calories 751.7
- Total Fat - 25.2 g
- Saturated Fat - 6.3 g
- Cholesterol - 92.3 mg
- Sodium - 624.3 mg
- Total Carbohydrate - 79.2 g
- Dietary Fiber - 12.9 g
- Sugars - 22.3 g
- Protein - 52.5 g
- Calcium - 177.2 mg
- Iron - 4.8 mg
- Vitamin C - 13.5 mg
- Thiamin - 1.2 mg
Step 1
Place carrot and vinegar in a bowl, toss to combine and then set aside.
Step 2
Coat pork in cornflour, shaking off excess.
Step 3
Heat wok over high heat and add 1/2 the oil and swirl to coat and then stir-fry the pork for 2 to 3 minutes or until browned and just cooked and transfer to a heatproof bowl and cover to keep warm and then repeat with remaining oil and pork.
Step 4
Wipe wok clean.
Step 5
Combine honey, oyster sauce, lime juice, fish sauce and five spice in a small bowl and add to the wok and bring to a boil.
Step 6
Return pork to wok and stir fry to 2 to 3 minutes or until sauce is thick and pork is sticky.
Step 7
Add 1/2 the green onion and toss to combine and remove from heat.
Step 8
Meanwhile, heat rice following packet directions.
Step 9
Strain carrot mixture.
Step 10
Divide lettuce leaves among 4 bowls.
Step 11
Divide rice, pickled carrot and 3/4 of the bean sprouts among lettuce leaves and top with the pork mixture, fried shallots and remaining green onion and bean sprouts and serve.
Tips & Variations
No special items needed.
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