CHOW MEIN ROLLS
Be warned: This fresh and healthy lunch recipe is about to become your new obsession!
CHOW MEIN ROLLS
2 crushed garlic cloves
Fresh ginger, 2cm piece - peeled and grated
2 tbsp Chinese rice wine (shao hsing)
1/4 cup oyster sauce, plus extra to serve
2 tbsp soy sauce
1/4 tsp ground white pepper
1 tbsp peanut oil
500g pork mince
4 green onions, thinly sliced
1 carrot, grated
72g packet chicken flavoured 2 minute noddle, crushed
9 large green cabbage leaves
1 tsp seasame seeds, toasted
1 tbsp roasted unsalted peanuts, roughly chopped
1 long red chilli, thinly sliced
4 cups steamed jasmine rice, to serve
In a small bowl, combine garlic, ginger, Chinese rice wine, oyster sauce, soy sauce and pepper.
Heat a wok over medium-high heat. Add oil. Stir-fry mince, breaking up lumps, until browned. Add onion, carrot, sauce mixture, noodles, flavour sachet from noodles and 1 cup water. Cook, stirring occasionally, until noodles are tender and mixture has thickened. Remove from heat.
While the mince mixture is cooking, place 1 cabbage leaf on a board. Cut along each side of the centre vein to form 2 pieces. Discard vein. Repeat with remaining cabbage leaves. Bring a large saucepan of water to the boil over high heat. Blanch cabbage, in batches, until softened. Using tongs, drain on paper towel.
Place cut side of 1 cabbage piece closest to you on a flat surface. Spoon 2 tablespoons mince mixture onto centre of leaf. Fold in sides, then roll up to enclose filling. Place on a large baking tray. Repeat with remaining leaves and mince mixture. Bake until heated through and you see the leaves are beginning to char. Top rolls with sesame seeds, peanuts, chilli and extra onion. Drizzle with extra oyster sauce, and serve with rice.