January 23, 2017
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
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"From Super Food Ideas September '16"
Place carrot and vinegar in a bowl, toss to combine and then set aside.
Coat pork in cornflour, shaking off excess.
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.
Wipe wok clean.
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.
Return pork to wok and stir fry to 2 to 3 minutes or until sauce is thick and pork is sticky.
Add 1/2 the green onion and toss to combine and remove from heat.
Meanwhile, heat rice following packet directions.
Strain carrot mixture.
Divide lettuce leaves among 4 bowls.
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.
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