INGREDIENTS

1 tbsp vegetable oil
500g chicken/pork mince OR tofu/tempeh / mushroom / cauliflower
2 cloves of garlic, crushed
2 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp sugar
1 carrot, grated
3 spring onions, sliced
2 tsp cornflour mixed with ¼ cup of water
Iceberg lettuce, washed and drained and separated into cups
2 tbsp hoisin sauce

WHY WE LOVE THIS

This is a firm favourite amongst the Nourish students, staff and volunteers. Everyone loves this recipe as you can use what you like in the filling, so it’s a great one for fighting food waste! The prep involves a range of skills from slicing and dicing to pan-frying and presenting. Nourish students love it as it’s fun to eat and most have never tried it before.

San Choy Bau

Serves 4

STEPS

1. Heat the oil in a pan on a high heat and add the garlic and mince, cook for 2 minutes or until it has begun to colour. Reduce heat, add carrot and break up any lumps of mince.
2. While the mince is cooking, combine the soy sauce, oyster sauce and sugar in a small bowl.
3. Add the spring onion and soy mixture to the mince, heat through for 1 minute. Add the cornflour mixture, stirring quickly as the mixture thickens.
4. Divide the mixture into the prepared lettuce cups and then drizzle with the hoisin sauce to serve and enjoy!

San Choy Bau

Serves 4

INGREDIENTS

1 tbsp vegetable oil
500g chicken/pork mince OR tofu/tempeh / mushroom / cauliflower
2 cloves of garlic, crushed
2 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp sugar
1 carrot, grated
3 spring onions, sliced
2 tsp cornflour mixed with ¼ cup of water
Iceberg lettuce, washed and drained and separated into cups
2 tbsp hoisin sauce

WHY WE LOVE THIS

STEPS

1. Heat the oil in a pan on a high heat and add the garlic and mince, cook for 2 minutes or until it has begun to colour. Reduce heat, add carrot and break up any lumps of mince.
2. While the mince is cooking, combine the soy sauce, oyster sauce and sugar in a small bowl.
3. Add the spring onion and soy mixture to the mince, heat through for 1 minute. Add the cornflour mixture, stirring quickly as the mixture thickens.
4. Divide the mixture into the prepared lettuce cups and then drizzle with the hoisin sauce to serve and enjoy!

Nourish is a pathway to self-sustainability and employment for at-risk youth aged 16-25. The 18-week program offers students valuable life skills and training for a formal hospitality qualification.

Nourish students are now offered incredible opportunities, thanks to new relationships with the hospitality sector. In Sydney, The Star now offer apprenticeships and work experience

and the ICC are providing behind-the-scenes tours and a fast-track link to job vacancies. In Adelaide, students benefit from mock interview workshops and a work experience program with the Adelaide Convention Centre. Thanks to Tasting Australia, students get valuable work experience with top-class chefs and hands-on exposure to a large-scale event.

OUR Nourish IMPACT

24

nourish graduates

14

returned to study / training

5

employed / apprenticeships

5

actively seeking work

Before starting Nourish I had no opportunities, I was at home doing nothing. When I started coming to class I felt motivated and actually wanted to get out of bed! Now I have skills and I know I’m capable of completing things.

Ben, Nourish Adelaide Graduate

Nourish is a pathway to self-sustainability and employment for at-risk youth aged 16-25. The 18-week program offers students valuable life skills and training for a formal hospitality qualification.

Nourish students are now offered incredible opportunities, thanks to new relationships with the hospitality sector. In Sydney, The Star now offer apprenticeships and work experience and the ICC are providing behind-the-scenes tours and a fast-track link to job vacancies. In Adelaide, students benefit from mock interview workshops and a work experience program with the Adelaide Convention Centre. Thanks to Tasting Australia, students get valuable work experience with top-class chefs and hands-on exposure to a large-scale event.