Sang Choy Bow – my way.
A very simple, fast, fresh and tasty recipe – that I think even the kids would enjoy!
|Time: 45mins||Serves: 4|
1 Iceberg Lettuce
500g Pork Mince
1 Carrot – grated
2 Garlic Cloves – crushed
2cm piece of Ginger – finely diced
1 tablespoon Olive Oil
3 tablespoons Soy Sauce
2 tablespoons Oyster Sauce
2 tablespoons Hoisen Sauce
1 teaspoon Sesame Oil
1 tablespoon Cornflour
1 Egg – beaten
4 Spring Onions – finely sliced
1 Red Chilli – finely sliced
Bunch of Fresh Coriander – roughly chopped
1 Lime – cut into quarters
Packet of crispy noodles
- Separate lettuce leaves, keeping them in ‘cup’ sized pieces, wash and pat dry then set aside.
- Heat olive oil in a large frying pan and add the pork mince, grated carrot, ginger and garlic and cook until brown, stir to break up any clumps and drain off any excess liquid (NOTE: I cheat and use garlic and ginger from a tube to save time and my fingers from smelling)
- In a bowl mix together soy sauce, oyster sauce, hoisen sauce, sesame oil, cornflour and egg, then add to the mince mixture, cook for 10 minutes until thickened. taste the mixture and add any additional sauces if you think it needs. Leave to cool slightly
- Chop the Spring onions, chilli, coriander and lime and place together with the lettuce leaves on table, bring the mince to the table and let everyone fill their ‘lettuce bowl’ to their liking.