San Choy Bow

A healthy yet tasty adaptation of the classic Asian dish. Perfect to make for when you’re short on time.

Ingredients

• 800g pork mince

• 200g mushrooms (finely diced)

• 225g water chestnuts (1 tin, finely diced)

• 1 carrot (finely diced)

• 1 clove garlic (minced)

• ½ tsp chilli flakes

• ½ cup spring onion (finely chopped)

• 100g vermicelli noodles

• 1 tbsp soy sauce

• 2 tsps sesame oil

• 1 tsp rice wine vinegar

• 1 tbsp olive oil

• ½ tsp sugar

• Lettuce of choice (personal preference is Cos or Gem)

• Salt and pepper

Method

1. Prepare vermicelli noodles by placing them in a large bowl then fill with room temperature water. Cover and allow to soak for 15 minutes. After 15 minutes, drain the water and cut noodles into shorter lengths (approximately 1-2cm long) then set aside.

2. Prepare lettuce by washing leaves thoroughly. Set aside leaves that are shaped like cups.

3. On the stove, heat olive oil in a large pot over medium heat. Add pork mince and cook until slightly brown.

4. Add minced garlic, spring onion and chilli flakes. Stir and then sauté for 2 minutes.

5. Add mushrooms, carrots, and water chestnuts. Stir and sauté for 5 minutes then add soy sauce, rice wine vinegar, sesame oil, and sugar followed by the vermicelli noodles. Stir well and then allow the mixture to simmer for 10 minutes or until carrots are soft. Season with salt and pepper.

6. Spoon the mixture into the lettuce cups and serve with lemon wedges or my Asian-inspired Pickled Cucumbers.