Ingredients
2 kg chicken stock
500 g pork mince
1 small head cabbage, shredded
1½ cups fresh bean sprouts
6 spring onions, chopped
500 g corn (optional)
10 fresh mushrooms, sliced
1 tsp fresh ginger, grated
½ tsp garlic, minced
⅓ cup SIDS LOW SUGAR RASPBERRY VINEGAR
1½ tsp sesame oil
¼ cup Szechwan sauce
¼ cup soy sauce
½ tsp cayenne pepper
Directions
Pour chicken stock into a large pot, stir in the pork mince and simmer for about 15 minutes until cooked and no longer pink with no lumps. Stir in remaining ingredients, including SIDS LOW SUGAR RASPBERRY VINEGAR and cook a further 5 minutes. Season to taste.
