San Choy Bow is a FFF favourite for a quick mid-week meal. This technique for coring your iceberg lettuce will make it even quicker to get this healthy ‘fast’ food on the table.
San Choy Bow
- 1 iceberg lettuce
- 2 tbs oyster sauce
- 1 teaspoon soy sauce
- 1 tsp sesame oil
- 1tbs corn flour
- 1/2 small red chilli,finely sliced
- 1 egg,beaten
- 2 tbs olive oil
- 8 shiitake mushroom, diced*
- 2 clove garlic, finely sliced
- 1 x 2cm ginger, julienne
- 400gm lean pork mince
- 6 water chestnuts
- 50gm dried rice noodles,soaked in hot water then roughly chopped.
- 2.5 tbs hoisin sauce
- 4 spring onions finely sliced
Discard outer leaves, then core and carefully cut whole leaves from lettuce head, trimming them to form cups.
In a bowl mix oyster sauce, soy sauce, sesame oil, corn flour, chilli and egg and set aside.
Heat oil in a large fry pan over high heat. Add mushroom, garlic and ginger and cook stirring for 1 min. Add pork mince stirring to break up any clumps for 8-10 min or until brown and cooked. Drain off excess liquid.
Return to pan then add water chestnuts and noodles and cook 4 min. Stir oyster sauce mixture then add to pan and cook 10min until thickened. Allow to cool a little.
To serve: place lettuce cups on serving plate and divide meat between them. Drizzle a little hoisin sauce over meat and sprinkle with spring onions.
* If using dried shitake mushrooms, you’ll need to prep them: cut the mushroom cap in half and soak in hot water for at least 10 mins. Then rinse to remove any grit, and squeeze out excess water.