San Choy Bow
A crazy week! Holidays begin at 3:06 this Friday, so the race to get everything done at work by the end of term has left me feeling exhausted and overwhelmed.
This week my daughter has decided that she would hound me to make one of her favourite meals. She’s a great nagger because it worked…San Choy Bow for dinner just to stop the nagging…as well as because it’s delicious!
- 1 iceberg lettuce
- 1 tablespoon peanut oil
- 1 tspn sesame oil
- 3 green onions, thinly sliced diagonally
- 500g pork mince and 500g chicken mince
- 1 small carrot, peeled, julienned
- 1 zucchini, julienned
- 1 small red capsicum, deseeded, julienned
- 1 small beetroot, sliced and julienned
- 1/3 cup tsao xching wine (chinese cooking wine)
- 1/3 cup Lee Kum Kee Panda brand Oyster Sauce
- 1/4 cup soy sauce
With core of lettuce facing down, bang core on a flat surface. This will make it easy to remove whole core by twisting and pulling out. Remove damaged outer leaves. Discard. Separate leaves and place in a large bowl of icy cold water. Refrigerate until required.
Heat oil in a frying pan over medium heat. Add green onions. Cook for 1 minute. Increase heat to high. Add pork and chicken mince. Cook, stirring, for 4 minutes or until browned.
Add carrot, zucchini, capsicum and beetroot. Stir well. Combine all sauces in a jug. Add to mince mixture. Stir well. Bring to the boil. Reduce heat. Simmer for 2 minutes.
Drain lettuce leaves. Pat dry with paper towel. Place lettuce cups on platter. Spoon mince mixture into lettuce cups and serve.