METHOD
1. Remove several outer green leaves of Chinese cabbage to leave white
leaves only, discard green leaves. Leaving cabbage intact wash
thoroughly and cut bunch in half length ways, then thinly 6mm thick
across ways. Place in large bowl.
2.
Clean red capsicum and slice length ways after removing stork
end, remove seeds. Slice thinly 4mm and place in bowl.
3.
Wash spring onions and remove root end. Remove most of green end, cut
length ways and slice white portion finely 3mm. Add to bowl.
4.
Grate 2 tsp (8 knobs) of garlic and place 1 tsp into bowl and set aside
the other.
5.
Boil water in pot and add vermicelli, cook 2 minutes remove and place
immediately in cold water, set aside.
6.
Prepare wok and heat oil very hot. Swirl to coat wok sides, add pork
mince, salt, light soy and sauté, Add Chinese vinegar, 1 tsp garlic
and sauté 1 -2 minutes.
7.
Pour cooked pork over vegetables.
8.
Remove cooked vermicelli and cut into 32mm lengths, and add to salad.
9.
Add sesame oil and thoroughly mix all ingredients together.
10.
Serve in suitable bowl.
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