I always think spring and autumn are the best times to fire up the wok. The body starts to crave more than meat and salad—it’s looking for something heartier, but not quite ready for soups...this week I'm trying out our new organic Tathra Farm pastured pork mince (some of the best pork I've ever tasted!)
Whip this up in 5 minutes!
1. Add a teaspoon of butter to the pan, brown off the pork mince for a minute and then add the shallots. Cook for 3-4 minutes until cooked through, add a teaspoon of sesame oil, table spoon of light soy and ginger.
2. Stir to combine, make a whole in the middle of the wok and crack and egg in it. Fry for the seconds and toss the egg through. Add a handful of finely chopped coriander, season well. If you like a little chilli add a teaspoon of chilli flakes.
Add some Seasonal greens, bok choy, cauliflower blossom, sugar snaps, garlic.
1. Add a teaspoon of oil to the pan, brown cauli blossom for two mins. Add 3 Table spoons of mirin or rice wine vinegar and cook for another minute.
2. Add garlic, sugar snaps and bok choy, cook for another minute until bok choy is slightly wilted, dress with ½ tablespoon of soy.
Have these two together or separate with some brown, delicious!
