Name: Sang choy bow
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 teaspoon sesame oil; 1 brown onion (80g), peeled and chopped finely; 2 clove garlic, crushed; 2 centimetre piece fresh ginger (10g), peeled and grated; 500 gram minced pork; 2 tablespoon water; 125 gram fresh shiitake mushrooms, chopped finely; 2 tablespoon light soy sauce; 2 tablespoon oyster sauce; 1 tablespoon lime juice; 2 cup (160g) bean sprouts; 4 green onions, sliced thinly; 1/4 cup coarsely chopped fresh coriander; 12 iceberg lettuce leaves, with white parts cut off

Sang choy bow

The trick to becoming a stir-fry pro, is making sure you have all the ingredients ready to-go before you begin frying.

Ingredients

2 teaspoon sesame oil

1 brown onion (80g), peeled and chopped finely

2 clove garlic, crushed

2 centimetre piece fresh ginger (10g), peeled and grated

500 gram minced pork

2 tablespoon water

125 gram fresh shiitake mushrooms, chopped finely

2 tablespoon light soy sauce

2 tablespoon oyster sauce

1 tablespoon lime juice

2 cup (160g) bean sprouts

4 green onions, sliced thinly

1/4 cup coarsely chopped fresh coriander

12 iceberg lettuce leaves, with white parts cut off

Method

1.Put the oil in a wok. Turn the stove on to medium-high and heat the wok. Add the brown onion, garlic and ginger; use a wooden spoon to stir-fry until the onion is soft. Add the pork; stir-fry until the pork is browned, breaking up any large lumps with the back of the spoon.

2.Add the water, mushrooms, soy sauce, oyster sauce and lime juice; stir-fry until mushrooms are tender. Take the wok off the heat. Stir in the bean sprouts, green onion and coriander.

3.Arrange the lettuce leaves on a large platter. Spoon the pork mixture into the lettuce leaf “cups”.

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Ingredients

Method

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