San Choy Bow
A healthy midweek meal that the whole family will enjoy
Serves
4
Prep
5 mins
Cook
20 mins
Method
- Peel and finely chop garlic, ginger and chilli (if using)
- Rinse spring onions and chop on angle
- Wash and halve an iceberg lettuce, and tear away leaves to create 8 lettuce cups
- Add a splash of oil to a wok or saucepan
- Add chopped ingredients to mince, reserving half of the spring onion
- Fry the mince over a high heat until brown, then add the hoisin sauce and water chestnuts
- Reduce heat and continue cooking for a further ten minutes
- If the mixture becomes dry, add water as required
- Arrange lettuce cups on plates, fill with mixture, coriander leaves and the remaining spring onions to serve
Ingredients
- 1 iceberg lettuce
- vegetable oil
- 800gm pork mince
- 1/2 cup of coriander leaves
- 120ml hoisin sauce
- 1 red birds eye chilli (optional)
- 4cm piece of ginger
- 1 garlic clove
- 1/2 bunch spring onions
- 225gm tin water chestnuts, drained
