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.
- 40 mins cooking
- Serves 4
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Ingredients
Sang choy bow
- 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
Sang choy bow
- 1Put 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.
- 2Add 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.
- 3Arrange the lettuce leaves on a large platter. Spoon the pork mixture into the lettuce leaf "cups".