Ingredients
Scale
- 100 g (3½ oz) vermicelli rice noodles (optional)
- 1 tbsp olive oil
- 1 tbsp finely chopped garlic
- 500 g (1 lb 2 oz) minced (ground) pork (or minced/ground chicken)
- 2 tbsp tamari (or all-purpose soy sauce)
- 1 tbsp dark soy sauce
- 2 tbsp brown sugar
- ½ cup (75 g) frozen peas
- ½ cup (80 g) grated carrot
- ½ cup (45 g) bean sprouts
- 220 g (½ lb) water chestnuts, finely chopped (optional)
- 1 spring onion (scallion), finely sliced, plus extra to garnish
- 1 tbsp sesame oil
TO SERVE
- Lettuce cups, gem lettuce (pictured) or oak leaf work best
- Crushed peanuts
- Lime wedges
- Red chilli, sliced (optional)
Instructions
- Prepare the noodles (if using) as per the packet instructions, rinse with cold water, and cut with scissors into small strands. Set aside.
- Heat the oil in a large frying pan over high heat. Add the garlic and cook, stirring, for 30 seconds.
- Add the pork and cook for 3–4 minutes until browned.
- Add the tamari (or all-purpose soy sauce), dark soy sauce and brown sugar. Cook for 2 minutes.
- Add the frozen peas, carrot, bean sprouts and water chestnuts (if using). Cook for 1 minute or until the peas have thawed.
- Add the rice noodles (if using), spring onion and sesame oil. Stir to combine.
- Serve the san choy bow heaped in lettuce cups, topped with extra sliced spring onion, crushed peanuts, lime wedges on the side and sliced red chilli, if using.
Notes
MAKE AHEAD
Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.
LEFTOVERS
Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Asian, entré
- Method: skillet
- Cuisine: Chinese