Pork Chow Mein Cabbage Rolls
Serves: 2
Time: 40 minutes
This dish is very very similar to one of my all time favourites, san choy bau. The difference being instead of iceberg lettuce we have used cabbage that has been lightly blanched making it really easy to roll up similar to a rice paper roll. Which is another Asian delight that I enjoy eating, I have added 1/2 a cup of brown rice to make it a more substantial meal. Traditionally you add oyster sauce to the recipe but I have left it out as I am not such a fan, but you can always add this into your shopping list.
Leftovers
This recipe makes 6 cabbage rolls so leftovers I didn’t think were substantial enough for two you would need to add more ingredients which you’ll find in the lunches list.
What you'll need
1 small brown onion
4 cloves of garlic
1 small piece of ginger
500g pork mince
2 carrots
9 large green cabbage leaves
1/2 bunch of coriander
1 red chilli
1/2 cup of brown rice
From the Pantry
1 tablespoon of sesame oil
2 tablespoons of soy sauce
2 tables spoons of Chinese rice wine
1/4 teaspoon of Chinese 5 spice
1 teaspoon sesame seeds
salt and pepper
Prep and Cook
Cook Rice
Place the rice in a medium sized pot with approx 5 cups of water and a pinch of salt, bring up to the boil. Cook for approx 30 minutes until al dente, then strain.
Cook Cabbage
Put a large pot of water on to boil.
Place a cabbage leaf on a board and cut along each side of the centre vein. Repeat until you have done all the leaves.
Blanch the cabbage leaves for 1 minute until soft then remove from the water and layout on a tray lined with paper towel to cool.
Cook Chow Mein
Peel and finely dice the onion. Peel the garlic, ginger and finely grate.
Heat a large fry pan with 1 tablespoon of sesame oil and sauté the onions garlic and ginger until soft. Add the pork mince and sauté until well cooked.
Peel and dice the carrots and add to your mince along with the soy sauce and Chinese cooking wine and a pinch of Chinese 5 spice.
Wash and roughly chop the coriander. Pick a handful of nice leaves for garnish then roughly chop the remainder of the coriander and add to the mince.
Season well with salt and pepper and remove from the heat.
Enjoy!
Lunch tomorrow
Are you bulking lunch up with brown rice? or having a shake today?