Special San Choy Bow

A nice and juicy san choy bow.

This is another Asian dish I learnt from my time spent in an Asian restaurant. We kept our lettuce leaf cups in a tray with ice to keep them fresh and crisp. San choy bow makes great entrée or a main dish.

Fresh and crisp lettuce accompanies this dish to perfection.

I add nothing fancy to this straight forward dish. The flavours and textures make this a perfect san choy bow.

Recipe

Makes 4 Serves

500 Grams Pork Mince (Ground Pork)

40 Grams Dried Sliced Shiitake Mushrooms Diced

425 grams Stir-Fry Mixed Vegetables (Bean Sprouts, Bamboo Shoots, Baby Corn, Water Chestnuts) Sliced

1 Large Carrot Finely Diced

1 Brown Onion Finely Diced

4 Lettuce Leaves Sliced or Whole Leaf Bowls

2 Tablespoons Hoisin Sauce

1 Red Chilli Sliced for Garnish (Optional)

Directions

This is the dried shiitake mushrooms I get. Fresh shitake is fine.

Soak the shiitake mushrooms in water for 30 minutes.

Drain your shiitake mushrooms, then dice them. Set aside.

This is the Asian stir-fry vegetables tin I buy. You can buy the ingredients separately, but you will have leftovers.

Drain the stir-fry vegetables.

Peel and dice your carrot. Set aside.

Slice the bean sprouts in half and finely slice your baby corn. Finely dice the bamboo shoots and water chestnuts. Set aside.

Finely dice your onion. Set aside.

In a wok or pan, add oil and heat on high heat. Once the oil is up to temperature, add the onions and cook until sauteed.

Add the rest of the vegetables and toss through. Cook for around 3 minutes, stirring occasionally.

Add your bean sprouts and cook for another 2 minutes.

Once your vegetables are cooked, drain them. Keep your oil and juice in the pan.

Add the pork mince (ground pork) and break it apart with your tongs or spoon as it cooks.

Cook until brown.

Add your vegetables back in the pan and add the hoisin sauce. Cook for another 2-5 minutes until the sauce has reduced. You still want it nice and juicy. Don't let it go dry.

On a plate, add your sliced lettuce and the san choy bow on top garnish with sliced chilli. You can use a whole leaf for a bowl. Enjoy.