Food & Drink

San Choi Bao Bowls

Serves 4

500g pork mince,1 cloves garlic, minced
1 cup green beans, diced
1large carrot, grated
1tablespoon oyster sauce
2 teaspoons sesame oil
1/2 teaspoon white pepper
1/2 teaspoon chinese five spice
1 cube Divella Chicken Stock Cube
1/4 cup water
1 pack pre cooked brown riceshallots to garnish
4 eggspinch of saltlettuce, cut thinly

Optional garnish: chilli corianderJapanese mayonnaise




In a fry pan over a medium heat, add mince and garlic. Sauté until mince turns from pink to white and is just cooked through.


Add remaining ingredients in with the mince

Add the beans, carrot, oyster sauce, sesame oil, pepper, stock,chinese five spice and water to the pan, stir through. Saute for a minute or two over a medium heat.


Add the packet of pre cooked brown rice and stir through.


Meanwhile heat up a stick proof pan on medium to high heat. Spray witha very light coating of oil to be sure. Mix the eggs using a fork in a bowl with a pinch of salt, until just frothy.


Pour the egg into the hot pan and swivel the pan so the egg reachesall outer edges. Reduce heat to medium. After 1 minute, flip yourthin egg omelette using a spatula. Cook the other side and once just cooked through, remove the egg tochopping board and slice thinly.


Finely cut your chosen lettuce... I like using iceberg or cos for crispycold crunch!


Serve your mince mix alongside the thinly shredded omelette and lettuce. For garnish, top with thinly sliced shallots. You could also top with chilli, coriander and Japanese Mayo if you please for the ultimate flavour hit.''