san choy bow | easy + fast + oh so tasty

san choy bow (serves 4)

1 x small brown onion, finely chopped
1/2 teaspoon of minced garlic
1 x piece of fresh ginger, finely grated, (about the size of a 20 cent piece)
500 grams of pork mince
3 x small carrots, peeled and grated
1/4 of a white cabbage, finely sliced
150 grams (or thereabouts) of water chestnuts, drained and finely chopped
2 x tablespoons of soy sauce
1 x tablespoon of tomato sauce
1 x tablespoon of rice wine vinegar
A dash of sesame oil*
Salt and freshly cracked pepper
A dash of vegetable oil
Iceberg lettuce leaves, to serve
Steamed rice, to serve
Extra soy sauce, to serve
Spring onions, finely sliced, to serve
Fresh chilli, finely sliced, to serve

• In a large fry pan or wok, heat a dash of oil and sauté the onion until soft. Add the garlic and ginger and continue to cook for another minute, stirring with a wooden spoon.
• Add the mince and cook until browned all over. Season with salt and pepper here.
• Add the carrots, cabbage and water chestnuts and cook until the veggies have softened.
• Add the soy sauce, tomato sauce, vinegar and a dash of sesame oil. Stir well and let simmer for 10 minutes.
• To serve, spoon a generous tablespoon of mince in to a lettuce leaf. Sprinkle the spring onions and chilli over the top and drizzle over some soy sauce. Do your best to fold in to a parcel and dig in. (I serve this with steamed rice as well for a more rounded out meal). 

Lo’s tips

• *Always be careful when using sesame oil. You only need a little bit as it’s very strong.
• You can replace the tomato sauce with oyster or hoisin sauce if you have them handy.
• You can make these as spicy as you like by adding fresh or dried chilli to the pork mince.
• My girls favour Iceberg lettuce but you can also use Gem or Cos lettuce.