Products utilized in this recipe.
INGREDIENTS
Char Siu BBQ Pork
400-500g pork (e.g. shoulder, leg or fillet)
¼ cup Lee Kum Kee Char Siu Sauce
1 teaspoon oil
½ teaspoon Chinese five-spice powder
2-3 teaspoons liquid honey
Fried grain
200g raw prawns, shells removed
2 medium carrots, reduce matchsticks
2 cup shredded cabbage or wong bok (Chinese cabbage)
3 eggs, beaten with 2 teaspoons Lee Kum Kee Premium Soy Sauce
1 cup edamame beans (defrosted)
1 large red chili, finely sliced
3 cups cold cooked grain (leftover from 1-a couple of days before is better)
2 spring onions, finely sliced
Fried grain sauce
3 tablespoons Lee Kum Kee Premium Soy Sauce
2 teaspoons Lee Kum Kee Pure Sesame Oil
2 teaspoons minced fresh ginger root
2 cloves garlic clove, minced
For everyone
½ iceberg lettuce, shredded (optional)
1 lime, reduce wedges (optional)
PREPARATION
Preheat oven to 200degC. Line a baking dish with baking paper.
To help make the char siu BBQ pork, combine pork using the Lee Kum Kee Char Siu Sauce. oil, honey and Chinese five-spice powder and hang aside to marinate not less than fifteen minutes or, ideally, overnight for those who have time.
Place marinated pork within the prepared baking dish and roast for 25-half an hour or until cooked through (the pork is going to be caramelised and slightly charred). Set pork aside to relax for ten minutes before cutting into 2cm pieces.
Combine fried grain sauce ingredients together and hang aside.
Pat prawns dry with sponges. Heat a drizzle of oil inside a wok or perhaps your largest fry pan on the high temperature. Add prawns and stir-fry until pink and merely cooked through, a couple of-3 minutes. Put aside.
Add carrots and cabbage towards the pan and stir-fry until just soft, a couple of minutes. Put aside.
Add diced char siu BBQ pork, edamame beans, chili and cold grain. Stir fry, mixing well to mix. Add some reserved prawns, spring onions and fried grain sauce. Mix a couple of more occasions to heat through, then transfer to some large serving plate.
Add another drizzle of oil towards the hot pan and add some beaten eggs. Prepare rapidly, utilizing a fish slice to scramble them slightly and break them up, about one minute. After they are simply starting to set being an omelette slice into strips.
Top fried grain with sliced egg omelette, shredded lettuce along with a wedge of lime to squeeze over.
Tip: If you don't possess a large wok or pan, get this to recipe by 50 percent-3 batches to prevent overcrowding the pan.