Janet’s fresh summer corn with minced pork and chilli

Janet’s fresh summer corn with minced pork and chilli

By
From
Recipes for a Great Life
Serves
2
Photographer
Greg Elms

My friend Janet Wang is of Chinese descent and a good cook. She practises tai chi for fitness and has a wonderful outlook on life. This recipe is one of her kids’ favourite snacks and I think it also makes a lovely light meal.

Make sure you select good firm lettuce leaves to serve as ‘cups’ for the hot pork mixture. Iceberg lettuce is ideal.

Ingredients

Quantity Ingredient
1 corn cob
1 tablespoon soy sauce
1 teaspoon sugar
1 tablespoon water
1 tablespoon chinese cooking wine, sherry or verjuice
3-4 drops sesame oil
1 tablespoon vegetable oil
120g minced pork
2 teaspoons ginger, grated
1 small garlic clove, finely chopped
1/2 small red chilli, chopped
2 even-sized iceberg lettuce leaves
3 spring onions, finely sliced, to serve

Method

  1. Remove the outer leaves from the corn cob and strip away the silky fibres. Use a sharp knife to slice off the kernels. Place the corn kernels in a bowl and set aside.
  2. In a small bowl mix together the soy sauce, sugar, water, Chinese wine and sesame oil.
  3. Heat the vegetable oil in a wok over a high heat. When hot, add the minced pork and stir-fry for 2 minutes. Add the ginger, garlic, chilli and Asian sauce mixture and stir-fry for another minute. Add the corn kernels and stir-fry for a few minutes more.
  4. To serve, spoon the hot minced pork mixture into the 2 lettuce ‘cups’, sprinkle with sliced spring onions and serve straight away.
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Recipes for a Great life
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