Ingredients

Serves 4

Sticky Lemongrass Pork Patties
500 g minced (ground) pork
1 tbsp grated root ginger
2 spring onions, thinly sliced
1 lemongrass stem, white part only, finely chopped
1 egg
Salt and freshly ground pepper
Oil, for cooking
1 tbsp grated palm sugar
2 tbsp soy sauce
3 tbsp chicken stock
Coriander leaves (optional)

 
Ginger Stir-Fried Greens
1 bunch Chinese broccoli
Oil, for cooking
2 garlic cloves, crushed
1 tbsp grated root ginger (optional)
1 bunch broccolini, cut into 2 cm lengths
4 tbsp chicken stock
1–2 tbsp soy sauce, to taste

 

Method

Sticky Lemongrass Pork Patties
Mix together the pork, ginger, spring onion, lemongrass and egg and season with the
salt and pepper. Shape into 8 patties.
Preheat the oven to 180°C.
Heat a heavy-based frying pan over medium–high heat and add a splash of oil. Fry the
patties in batches for 3-4 minutes on each side, or until golden brown. As they cook, lift
them onto a baking tray and transfer to the preheated oven.
When all the patties have been browned, return the pan to the heat and add the palm
sugar, soy sauce and stock. Bring to the boil, stirring in all the flavours from the bottom
of the pan. Cook for 3-4 minutes until the sauce thickens slightly.
Return the patties to the pan and cook for a further 1-2 minutes. Sprinkle with the
coriander leaves, if using, and serve with steamed rice and Ginger Stir-fried Greens.
 

Ginger Stir-Fried Greens
Wash the Chinese broccoli well, taking care to remove all dirt. Discard any big old
leaves. Thinly slice the stems (on an angle is best).
Heat a wok over high heat and add a splash of oil. Add the garlic and ginger and cook
for 2-3 minutes, stirring often, making sure they don’t burn.
Add the broccoli and broccolini and toss for 1-2 minutes. Add the stock and cover with
a lid. Cook for 3-4 minutes, tossing occasionally to ensure the greens cook evenly.
Remove the lid and season with the soy sauce.