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4
Ingredients
4 portion(s)
Simple, healthy San Choy Bau
- 500 grams pork fillet
- 1 clove garlic
- 2 cm Cube fresh ginger
- 30 grams peanut oil
- 100 grams GF Vermicilli
- 100 grams frozen peas
- 1 carrot, Shredded
- 1 egg
- 1 tablespoon GF Cornflour
- 1 tablespoon GF Soy sauce
- 2 tablespoons GF Oyster sauce
- 1/2 teaspoon sesame oil
- Hoi sin sauce, For serving
- 1 Ice berg lettuce
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6
19min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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5
Recipe's preparation
- Partially freeze the pork fillets
Chop into 3cm pieces
Mince on turbo 2 sec 2 times
Put aside - Chop garlic and ginger 5 seconds speed 5
Add peanut oil and pork
Cook for 10min, varoma, "Gentle stir setting" "Counter-clockwise operation"
While cooking, soak noodles in hot water for 5min
Mix egg, cornflour, soy, oyster and sesame in a bowl
When pork has finished, add peas, carrot and sauce mix and stir with spatula
Cook 4 min 80 degrees starting at speed 1 "Counter-clockwise operation"
Stir through vermicelli and spoon into iceberg lettuce cups
Serve with a dash of Hoi Sin sauce
Pork
San choy bau
10
Accessories you need
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Spatula TM5/TM6
buy now
11
Tip
This dish is perfect for the kids. Quantities can be increased to serve more.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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