Sticky Pork San Choy Bau
January 23, 2017
"From Super Food Ideas September '16"
- 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
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.
Tips & Variations
No special items needed.