The Dinner Planner

San Choy Bow

5 from 1 vote
Servings 4

Ingredients
 

  • 500 grams pork mince
  • 2 tbsp sesame oil – or peanut oil
  • 1 onion – finely diced
  • 3 garlic cloves – crushed
  • 1 tbsp ginger – finely grated
  • 1 carrot – finley diced
  • 1 small zucchini – finely diced
  • 200 grams mushrooms – finely diced
  • 1 can water chestnuts – finely diced
  • 100 grams bean sprouts – fresh or tinned
  • 2 baby gem lettuce – leaves separated and rinsed
  • 2 tbsp peanuts – crushed

Sauce

  • 3 tbsp soy sauce
  • 2 tbsp chinese cooking wine
  • 2 tbsp oyster sauce
  • 2 tsp cornflour
  • 1 tsp sugar

Instructions
 

  • In a small bowl, mix the cornflour with 1 tbsp water. Add the soy sauce, cooking wine, oyster sauce and sugar and stir to combine. Set aside.
  • Heat the oil in a wok or large pan on the stove on medium high. Add the onion, garlic and ginger and cook for 1 minute.
  • Add the pork mince and stir using a whisk to break up the mince until white, about 2-3 minutes.
  • Stir in the carrot, zucchini and mushrooms and cook for a further 2 minutes.
  • Add the water chestnuts and stir to combine. Pour in the sauce and cook for 2 minutes until thickened. Transfer to a large serving bowl.
  • To serve, arrange the lettuce leaves on a large platter with the bean sprouts and peanuts.

Tips and Variations

VEGETARIAN: grate firm tofu to replace the mince
GLUTEN FREE:
INGREDIENT SWAPS: pork mince – chicken mince, mushrooms – capsicum 

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