My husband and I often cook up san choy bow – it’s a really simple recipe and a healthy meal. We try and make it even healthier by adding a few extra vegetables to the recipe. This is a great meal for those kids that don’t like vegies ’cause it all gets mixed in with the meat, and disguised with sauces (as long as you’re mega secretive, and don’t let them spy all the vegies on the chopping board before you cook it!) Here’s our version below…
San Choy Bow (with lots of vegetables!)
1 tablespoon sesame oil
2 cloves garlic, finely chopped
3cm piece ginger (about 1 tablespoon) finely grated
1 small red chili, removing the the seeds and finely chopped
500 grams chicken or pork mince (we make our own lean mince using pork leg steaks or chicken breast/thigh in the food processor!!)
1 x 230g tin water chestnuts, finely chopped
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 table spoons of Kecap Manis
2 teaspoons cornflour
3 shallots (spring onions), finely sliced
1/2 can baby corn, finely chopped
2 carrots finely chopped
6 mushrooms, finely chopped
2 tablespoons toasted sesame seeds (to toast – place in a saucepan without any oil or butter stirring constantly)
8 iceberg lettuce leaves, washed and trimmed
Heat sesame oil in a frying pan over medium heat, and add the garlic, ginger and chili and stir fry until fragrant.
Add the mince and stir until cooked. Add the all the vegetables, followed by the oyster, kecap manis and soy sauces.
Dissolve the cornflour in one quarter of a cup of water and add to the pan. Stir for another couple of minutes until the cornflour has cooked out and the vegetables are cooked.
Take the pan off the heat and stir through the shallots. Serve a generous spoonful on a lettuce leaf, sprinkled with sesame seeds.