San Choy Bow
Servings: 4 people
Calories: 693kcal
San Choy Bow is a delicious dinner that’s easy to make and fun to eat. Lettuce cups are filled with a flavoursome minced (ground) pork and veggie mixture. Add vermicelli rice noodles if you like!
Ingredients
- 100 g vermicelli rice noodles (optional)
- 1 tbsp olive oil
- 1 tbsp finely chopped garlic
- 500 g minced (ground) pork or chicken
- 2 tbsp tamari or all-purpose soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp brown sugar
- 75 g frozen peas
- 80 g grated carrot
- 45 g bean sprouts
- 220 g water chestnuts, finely chopped (optional)
- 1 spring onion (scallion), finely sliced, plus extra to garnish
- 1 tbsp sesame oil
To Serve
- 4 lettuce cups, gem lettuce (pictured) or oak leaf work best
- 40 g crushed peanuts
- 4 lime wedges
- 2 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.Nutrition Facts
San Choy Bow
Amount per Serving
Calories
693
% Daily Value*
Fat
41
g
63
%
Saturated Fat
12
g
75
%
Polyunsaturated Fat
6
g
Monounsaturated Fat
20
g
Cholesterol
90
mg
30
%
Sodium
1165
mg
51
%
Potassium
850
mg
24
%
Carbohydrates
53
g
18
%
Fiber
6
g
25
%
Sugar
15
g
17
%
Protein
30
g
60
%
Vitamin A
4246
IU
85
%
Vitamin C
52
mg
63
%
Calcium
75
mg
8
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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