San Choy Bow

Is it the Asian in me or did anyone else grow up eating San Choy Bow too?! It was pretty much a staple in my household. It’s a super simple and delicious dinner idea, perfect for anyone who despises veggies. They are well hidden in this recipe! And even better, it’s a one pan dish, hell yeahhhhhhhhhhh! Also, leftovers make for a quick lunch too! Just serve it with some steamed rice and you are sorted!

Ingredients

8 button mushrooms, finely chopped

1 carrot, grated

1 zuchinni, grated

1 can water chestnuts, drained and finely chopped

Half an onion, diced

1 tsp crushed garlic

Knob of ginger, finely chopped

500g lean pork mince

3 tbsp’s oyster sauce

2 tbsp’s soy sauce

1 tsp rice wine vinegar

2 tbsp chilli sauce

1 iceberg lettuce

Sesame seeds, chilli and coriander to garnish

Method

1. Combine the oyster sauce, soy, rice wine vinegar and chilli sauce in a small bowl and stir to combine. Grate the carrot, zuchinni and chop the mushrooms, ginger and water chestnuts.

2. Place a large pan on medium heat. Drizzle some olive oil and start by frying off the onion until translucent.

3. Add the garlic, ginger, and veggies and stir until the water has evaporated and the veggies have cooked down.

4. Add the pork mince. Once the pork is almost cooked through, add the sauce and finely chopped water chestnuts and stir until the pork is completely cooked and the sauce has coated everything.

5. To serve, carefully remove the iceberg lettuce to form lettuce cups and place a spoonful of the pork mixture in each. Garnish with sesame seeds, chilli and coriander and enjoy!