San Choy Bow

A delightful dish featuring lettuce cups filled with sweet and savoury minced pork (or chicken). With just a few simple steps, you can create a meal that’s both delicious and nutritious. A great way to use up leftover veggies from your fridge.

Ingredients

• 100 g vermicelli rice noodles (optional)
• 1 tbsp olive oil
• 1 tbsp finely chopped garlic
• 500 g minced (ground) pork or chicken
• 2 tbsp tamari or all-purpose soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp brown sugar
• 75 g frozen peas
• 80 g grated carrot
• 45 g bean sprouts
• 220 g water chestnuts, finely chopped (optional)
• 1 spring onion (scallion), finely sliced, plus extra to garnish
• 1 tbsp sesame oil

To Serve

• 4 lettuce cups, gem lettuce or oak leaf work best
• 40 g crushed peanuts
• 4 lime wedges
• 2 red chilli, sliced (optional)

Method

1. Prepare the noodles (if using) as per the packet instructions, rinse with cold water, and cut with scissors into small strands. Set aside.
2. Heat the oil in a large frying pan over high heat. Add the garlic and cook, stirring, for 30 seconds.
3. Add the pork and cook for 3–4 minutes until browned.
4. Add the tamari (or all-purpose soy sauce), dark soy sauce and brown sugar. Cook for 2 minutes.
5. Add the frozen peas, carrot, bean sprouts and water chestnuts (if using). Cook for 1 minute or until the peas have thawed.
6. Add the rice noodles (if using), spring onion and sesame oil. Stir to combine.
7. Serve the san choy bow heaped in lettuce cups, topped with extra sliced spring onion, crushed peanuts, lime wedges on the side and sliced red chilli, if using.

Tips

• The minced meat mixture can be made ahead of time and refrigerated for up to 3 days.
• Not suitable to freeze.
• Use your choice of vegetables - peas, carrots, bean sprouts, water chestnuts or whatever you have on hand.