Name: Sichuan-style gai lan and pork mince
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 bunch gai lan (chinese broccoli), trimmed, tough stalks peeled; 1/3 cup (80ml) peanut or rice bran oil; 2 birdseye chillies, sliced; 5 piece ginger, peeled, finely chopped; 200 gram pork mince; 1/4 cup (60ml) salt-reduced chicken stock; 1 tablespoon shaoxing wine (chinese rice wine) or dry sherry; 1 tablespoon malt vinegar; 2 teaspoon salt-reduced soy sauce; 1 teaspoon sugar; 1/2 teaspoon sesame oil; 2 green onions (shallots), finely sliced; 3 cup steamed rice (from 1 cup raw), to serve

Sichuan-style gai lan and pork mince

Spice up tonight's dinner with this Sichuan-style gai lan and pork mince.

Skip to Recipe

Serves 4

Prep

10M

Cook

15M

Total

25M

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Ingredients

1 bunch gai lan (chinese broccoli), trimmed, tough stalks peeled

1/3 cup (80ml) peanut or rice bran oil

2 birdseye chillies, sliced

5 piece ginger, peeled, finely chopped

200 gram pork mince

1/4 cup (60ml) salt-reduced chicken stock

1 tablespoon shaoxing wine (chinese rice wine) or dry sherry

1 tablespoon malt vinegar

2 teaspoon salt-reduced soy sauce

1 teaspoon sugar

1/2 teaspoon sesame oil

2 green onions (shallots), finely sliced

3 cup steamed rice (from 1 cup raw), to serve

Method

1.Cut gai lan into 6cm lengths. Heat half of peanut oil in a wok or large frying pan on high. Reduce heat to medium. Stir-fry gai lan for 1-2 minutes, until bright green. Set aside.

2.Heat remaining peanut oil in wok on high. Stir-fry chilli for 30 seconds, until fragrant. Add ginger. Stir-fry for 30 seconds, until fragrant. Add pork and stir-fry for 3-4 minutes, until browned.

3.Combine stock, shaoxing wine, vinegar, soy sauce and sugar. Add to wok and stir-fry for 1 minute, until combined. Return gai lan to wok and stir-fly for 2-3 minutes, until liquid is almost evaporated. Remove from heat. Stir in sesame oil. Top with green onion and serve with rice.

If you’re not fond of pork, you could replace it with beef, chicken or turkey mince, if you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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