Inspired by a Chinese beef recipe she had created, Carey fried up some pork mince and served it on baby pak choi with crispy fried egg. Full-on flavours and textures that totally jump-start the tastebuds. This may just become a regular weeknight meal for us. Delish!
Chinese-Style Pork Mince, Pak Choi & Crispy Fried Egg
300 g baby pak choi, leaves separated and rinsed
1 t (5 ml) peanut oil or cooking oil
4 spring onions, finely chopped
1 T (15 ml) grated ginger
2 t (10 ml) crushed garlic
1 t (5 ml) sambal oelek or finely chopped red chillies
1 T (15 ml) cooking oil
500 g pork mince ( or replace with beef mince)
3 T (45 ml) soy sauce
2 T ( 30 ml) oyster sauce
3 T (45 ml) sweet Indonesian soy sauce
2 t (10 ml) sesame oil
2 t (10 ml) corn flour mixed with 1/4 c (60 ml) water
1 c (250 ml) bean sprouts
2 T (30 ml) sesame seeds
Garnish: sliced spring onion and red chilli
4 large eggs
Cooking oil for shallow frying
Heat a wok or large heavy based pan and fry the pak choi in the peanut oil until wilted but still crisp. Set aside.
Add the cooking oil and fry the spring onion, ginger, garlic and chilli until fragrant. Add the pork mince bit by bit and fry until broken up with a few crispy bits. Don’t over do it though.
Combine the soy sauces, oyster and sesame oil and add to the mince, heat though for about 20 seconds, then add the cornflour paste and simmer until glossy, stirring all the while.
Add the sprouts and sesame seeds and simmer for a few more seconds.
Serve immediately on stir-fried pak choi and top with crispy fried egg
Garnish with sliced spring onion and chilli.
For Crispy Fried Egg
Fill a heavy based frying pan with one third cooking oil. The eggs need to shallow fry in the oil.
Fry no more than 2 eggs at a time over moderately high heat until the edges are crispy, use a spoon to baste with hot oil to help even cooking (this should take +- 30 seconds for soft yolks) . Make sure you wear an apron and stand as far back as possible to prevent splattering.
Carey is an Ambassador for AMC Cookware. She used the Gourmet Paella Pan for the Chinese-style mince – perfect for wok cooking, stove to oven dishes and curries too. She used the 24 cm chef’s pan for the eggs. CLICK HERE to read more about AMC Cookware.
Michael’s wine recommendation – CLICK HERE
Carey Boucher Erasmus is a food writer, photographer, recipe developer and restaurant consultant.
She says, “As far as I can remember, I loved being in the kitchen. I grew up watching my mother in wonder as she prepared a myriad of dishes on any given day. And when my grandmother baked, I would be the official bowl licker. I even owned a mini wooden oven and stove set and always imagined myself being a chef while “cooking up” pots of mud and grass.
When I was old enough to reach the real stove and sink, I started cooking and experimenting – from dodgy rubbery microwave chocolate cake to edible and sometimes rather delicious meals. I loved home-economics in high school and even joined a “catering society”.
After matric, I studied Food science and Nutrition at Cape Technikon where I specialised in recipe, product development, nutrition and food communication (styling, food demonstrating etc.). In my final year, I graduated with 8 distinctions and achieved the title of Class valedictorian which I was pretty chuffed about. I was ready to go out into the food industry!”
Do follow her on her website – http://bitsofcarey.co.za