If you haven’t made San Choy Bow yet, then you don’t know what your missing out on. This meal is easy to make, takes no time at all and is a healthy alternative to many salt and fat laden alternatives. It works well as a main meal with some stir fried vegetable side dishes or is a lovely, colourful entree for any dinner party where you want to show off your creativity! Finger food is always so fun. This dish is really versatile, you can make it more vegetable dense by adding grated or finely sliced carrot, celery or asian greens into the mix. It’s one of those great dishes to use any of the vegetables you have left in your fridge, because we all hate waste! So feel free to get creative with the vegetable inclusions. You can also choose to add in rice noodles to the mixture to fill it out aswell.
2 tbsp. olive oil
3 cloves garlic, crushed
2 tbsp. ginger, grated
1.5 tbsp. salt reduced soy sauce
2 tsp. fish sauce
350g premium pork mince
2 capsicums, diced finely
1/2 bunch shallots, finely sliced
1/2 bunch coriander
Iceberg lettuce leaves
- Pre-prepare the lettuce leaves, so they form a cup like structure and so once the mixture is cooked you can fill them straight away. This mixture makes around 6-8 large cups or 10 smaller ones.
- Heat a wok or fry pan over high heat until hot. Add olive oil and swirl to coat pan/wok. Next add the garlic, ginger and pork. Stir fry for 2 to 3 minutes.
- Add the capsicum and shallots and cook, stirring for another 2-3 minutes.
- Add the soy sauce, fish sauce, lemon juice, and half the coriander (chopped) into the pan. Stir until combined and until pork is completely cooked through, about 2-3 more minutes.
- Spoon pork mixture into lettuce leaves. Sprinkle with remaining coriander and serve.
- The San Choy Bow are best served and eaten immediately.
- Feel free to add any type of chilli for spice/heat if you like spicy meals.