serves
2
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Ingredients
- 1 bunch pak choy (3-4 heads)
- Salt
- 3 tbsp vegetable oil
- 200 g fatty coarsely ground pork mince
- 3 garlic cloves, roughly chopped
- 1 cm x 2 cm piece ginger, finely chopped
- 3 spring onions, finely sliced
- 1 tsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp Shaoxing wine
- 1 tbsp oyster sauce
- A generous pinch sugar
- 1 tsp potato starch mixed with ¼ cup cold water
Instructions
- Separate the individual leaves from the pak choy and place into a large bowl. Cover with cold water and soak to help remove any grit or dirt from the leaves and stalks.
- Bring a medium saucepan of water to a simmer. Season generously with salt, then add 1 tbsp oil to the water. Blanch the pak choy for 2 minutes, or until bright green and softened.
- While the water comes to the boil, heat a large wok or frying pan over medium-high heat. Add 2 tbsp oil, followed by the mince. Stir-fry until browned, then add the garlic, ginger and spring onion to the pan. Fry for 1 minute, or until fragrant, then add the soy sauces, wine, oyster sauce and sugar to the pan. Use tongs to transfer the blanched pak choy from the simmering water to the wok.
- Toss together and then thicken the sauces in the pan with the potato starch slurry to a silky sauce. Remove the stir-fried mince and pak choy to a large serving plate and serve.
Photography by Jiwon Kim.
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Cook's Notes
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.
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The Cook Up with Adam Liaw
