San Choy Bow

Notes

Ingredients

• 1.25 tsp cornflour / cornstarch
• 3 tbsp water, separated
• 1.5 tbsp light soy sauce
• 1 tsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tsp sesame oil
• 2 tbsp Chinese cooking wine
• 1 tsp white sugar
• 1 tbsp peanut oil
• 1 clove large garlic, minced
• .5 tsp ginger, minced
• 500g pork mince (ground pork) (Note 3)
• .5 onion, finely chopped
• 1 small carrot, finely chopped
• 100g canned water chestnuts, drained and finely chopped (Note 4)
• 5 baby corn, canned or fresh
• 5 mushrooms, finely chopped
• 1 Lettuce

Instructions

1. Mix cornflour with 1 tbsp water until lump free.
2. Then add remaining Sauce ingredients and mix.
3. Heat oil in a wok or large skillet over high heat. Add garlic and ginger, give it a quick stir then add onion.
4. Cook for 1 minute then add pork. Cook pork until it turns white.
5. Add all the vegetables. Cook for 2 minutes until the carrot is softened and pork is cooked through.
6. Add Sauce and cook for 1 1/2 minutes or until it thickens and glossy, coating the Filling.
7. Transfer Filling into serving bowl. Lay out lettuce leaves, peanuts and scallions on the side.
8. To serve, spoon some Filling into a lettuce leaf. Top with peanuts and scallions, bundle it up and enjoy!