Name: Pork and veal san choy bow
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 2 tablespoon peanut oil; 1 large brown onion (200g), chopped finely; 1 large carrot (180g), chopped finely; 2 stalks celery (300g), trimmed, chopped finely; 2 clove garlic, crushed; 2 teaspoon finely grated fresh ginger; 750 gram minced (ground) pork and veal mixture; 1 teaspoon sesame oil; 1/4 cup (60ml) oyster sauce; 2 tablespoon sweet chilli sauce; 2 tablespoon kecap manis; 3 green onions (scallions), sliced thinly; 12 butter (boston) lettuce leaves, from the middle of the lettuce; 1/4 cup (35g) coarsely chopped roasted peanuts; 2 tablespoon fresh coriander leaves (cilantro)

Pork and veal san choy bow

Fresh and flavour-packed, try this on for a midweek dinner or easy workday lunch.

Serves 12

Prep

15M

Cook

20M

Total

35M

For a delicious taste of China, these pork mince lettuce cups are perfect starters for a family and friends gathering.

Pork is a flavoursome meat that goes brilliantly with zesty Asian flavours and classic European-style herbs. When minced, it’s very easy to cook with and works in everything from burgers and meatballs to Chinese san choy bow. Pork and veal go well together in a variety of dishes with a light flavour and slightly more tender texture compared to beef.

Looking for more san choy bau recipes or more pork mince recipes?

Ingredients

2 tablespoon peanut oil

1 large brown onion (200g), chopped finely

1 large carrot (180g), chopped finely

2 stalks celery (300g), trimmed, chopped finely

2 clove garlic, crushed

2 teaspoon finely grated fresh ginger

750 gram minced (ground) pork and veal mixture

1 teaspoon sesame oil

1/4 cup (60ml) oyster sauce

2 tablespoon sweet chilli sauce

2 tablespoon kecap manis

3 green onions (scallions), sliced thinly

12 butter (boston) lettuce leaves, from the middle of the lettuce

1/4 cup (35g) coarsely chopped roasted peanuts

2 tablespoon fresh coriander leaves (cilantro)

Method

1.Heat a wok over medium-high heat. Add peanut oil, onion, carrot, celery, garlic and ginger; stir-fry for 5 minutes or until just softened.

2.Add mince, stir-fry for 5 minutes, breaking up any lumps, or until browned. Stir in sesame oil and sauces; cook for 3 minutes or until syrupy and heated through. Cool for 10 minutes; stir in half the green onion.

3.To serve, spoon mixture into lettuce cups; top with peanuts, remaining green onion and coriander.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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