This recipe for San choy bow marks the 14th mince recipe on the blog. And I have to admit, I think this is the pick of them.
The ultimate midweek meal, this is one that the whole family will enjoy. It’s so quick and easy to whip up, it’s packed with hidden vege and you can make it as spicy (or not) as you like.
We’re an Iceberg lettuce family (the girls won’t come at anything else) and I love the crunch and freshness that it brings to the party. Annabubby has fun making her “lettuce parcels” and Charlotte prefers the mince with rice.
And if you’ve never cooked with pork mince before, do throw some in to your trolley next time you’re at the shops. Add ‘water chestnuts’ to your shopping list too. It’ll make you feel very authentic.
Now why would you eat out?
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).
- *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.
If you make this San choy bow, please leave your comments below. xx