An easy stir-fry that can be served on its own or as part of a selection of Asian dishes.
- 1 bunch choy sum
- 1 cup vegetable oil
- 1 bunch snake beans, trimmed and cut into 10 cm lengths
- 250 g pork mince
- 1 tbsp dried shrimp soaked in boiling water for 30 minutes, drained
- 2 tbsp finely chopped, preserved mustard greens
- ¼ cup soy sauce
- ½ tsp salt flakes
- 2 tsp sugar
- ¼ cup garlic chives, cut in 3 cm lengths
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time 30 minutes
Rinse choy sum and trim the leaves from the stems. Cut steams into 10 cm pieces and reserve leaves.
Heat oil in a wok over a high heat, plunge choy sum stems into the oil for one minute until the skin starts to blister. Remove from the oil and drain on paper towel. Do the same with the snake beans.
Drain all but 1 tablespoon of oil from the wok and stir-fry the pork mince until browned, add the prawns and mustard greens and continue to cook for another 1–2 minutes. Return the choy sum stems, snake beans and the choy sum leaves to the wok, toss to combine. Stir through the soy sauce, salt and sugar for 3–4 minutes until the choy sum leaves are bright green. Toss through the garlic chives and serve immediately.
the food dept. fact
• Dried shrimp and mustard greens are available at any good Chinese grocery store.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.