San Choy Bow
Serves 8
Quick Dinners
Gluten Free
Crowd Pleasers
These tasty little lettuce cup parcels give a great 'Asian street vibe' to any event, large or small, a real crowd pleaser!
Prep time 20 minutes
Cook time 10 minutes
Ingredients
San Choy Bow Sauce
- 3 tablespoons cornflour (cornstarch)
- ¼ cup water
- ¼ cup soy sauce, GF option
- ¼ cup oyster sauce, GF option
- ¼ cup Chinese cooking wine
- 1 tablespoon brown sugar
Filling Ingredients
- 1kg pork mince
- 2 tablespoons sesame oil
- 4 cloves garlic, finely chopped
- 1 tablespoon fresh ginger, finely grated
- 1 small chilli, finely chopped
- 1 large brown onion, finely diced
- 2 carrots, finely diced
- 1 x 400g tin baby corn spears, drained & finely chopped
- ½ cup shiitake mushrooms (or portobello mushroom), finely chopped
- 2 x 100g tinned sliced water chestnuts, drained & finely chopped
Finishing ingredients
- 2 large heads of iceberg lettuce
- 1 cup crushed peanuts
- 6 shallots (scallions), finely sliced
Cooking Steps
1
To make San Choy sauce
In a small mixing bowl, whisk cornflour & water until combined and resembling a smooth paste, (no lumps).
Add soy sauce, oyster sauce, Chinese cooking wine and brown sugar. Whisk until combined. Set aside.
2
Next, heat oil in a large fry pan (or wok) over a high heat
3
Add garlic, ginger, onion & chilli, lightly sauté.
4
Add mince - toss regularly until completely cooked
5
Add onion, carrots, corn spears, mushrooms & water chestnuts. Cook tossing regularly, for about 2 minutes
6
Finally, add the San Choy Bow sauce & simmer until sauce thickens and coats the meat & vegetables.
7
Once cooked, remove mince filling from heat and you are ready to assemble.
To Serve
Spoon a ladle full of filling into each lettuce leaf. Sprinkle with crushed nuts and shallots (scallions) ...
BUNDLE - EAT - ENJOY!