Sang Choy Bow

Without question, this is my #1 recipe for Sang Choy Bow. It's one of my favourite foods, but then I like anything you can eat with your hands. Except Subway. The CSIRO take the credit for this gem. It is so much fun to make, and again, a meal where my husband hasn't quite worked out that there's no potatoes. Take leftovers to work for lunch, and toast some multi-grain bread and heap this mixture on. Way to make the office so jealous... go you! 

Serves 4

Ingredients

1 iceberg lettuce
2 tablespoon oyster sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1 tablespoon corn flour
½ small red chilli, finely sliced
1 egg,beaten
2 tablespoon olive oil
8 shitake mushroom
2 clove garlic,finely sliced
1 x 2cm ginger,julienne
400gm lean pork mince
6 water chestnuts
50gm dried rice noodles,soaked in hot water then roughly chopped.
2-3 tablespoon hoisin sauce
4 spring onions finely sliced
handful bean sprouts

Method

Discard outer leaves of the lettuce and carefully cut whole leaves from lettuce head, trimming them to form cups.

In a bowl mix oyster sauce, soy sauce, sesame oil, corn flour, chilli and egg and set aside.

Heat oil in a large fry pan over high heat. Add mushroom, garlic and ginger, and cook stiriing for 1 minute.

Add pork mince and stir to break up any clumps and cook for 8-10 minutes  until brown and cooked. Drain off excess liquid.

Return to pan then add water chestnuts and noodles and cook 4 minutes. Stir oyster sauce mixture then add to pan and cook for 10 minutes until thickened. Allow to cool alittle.

Place lettuce cups on serving plate and spoon meat into them. Drizzle a little hoisin sauce over meat and sprinkle with spring onions and bean sprouts. Serve.