Fioretto^® & Pork San choy bau

Ingredients

• 400g Fioretto^® Cauli Blossom, trimmed, roughly chopped
• 2 Baby Cos Heart, leaves to serve
• 3 garlic cloves
• 1 long red chilli
• 1 long green chilli
• 2 cm piece peeled ginger
• 2 tbs peanut oil
• 2 eshallots, peeled, thinly sliced
• 400g pork mince
• 1 tbs ketcup manis
• 1/4 cup / 50g water chestnuts, drained and chopped
• to serve beansprouts, coriander & fried eschallots

Method

1. For the sauce, stir ketcup manis and sweet chilli sauce together. Set aside.

 

1. Process garlic, chilli and ginger until very finely chopped, almost paste-like. Pour half the oil into a cold wok then add the chilli mixture. Turn heat to medium and stir-fry until aromatic. Add eschallots and stir-fry for 2-3 minutes, until soft. Remove mixture to a bowl.

 

1. Increase heat to high, once wok is hot add remaining oil and mince, stir-fry until colour changes. Add Fioretto, stir-fry for 2-3 minutes until all liquid evaporated. Add eschallot mixture back and stir-fry until well combined. Add ketcup manis and stir to coat then add water chestnuts, stir fry until well combined.

 

1. Spoon in lettuce cups, drizzle with sauce then top with beansprouts, coriander and fried eschallots to serve.

 

Tip: You can replace water chestnuts with salted peanuts of you like.