Sang Choy Bow


Servings 4

Ingredients
1 iceberg lettuce
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon cornflour
½ small red chilli
1 egg, beaten
2 tablespoons olive oil
8 shiitake mushrooms, sliced
2 cloves garlic, finely sliced
1 x 2cm piece ginger, julienne
500g lean pork mince
6 water chestnuts, finely chopped
50g dried rice noodles, soaked in hot water then roughly chopped
2 ½ tablespoons hoisin sauce
4 spring onions

Method
  • Discarding the outer leaves, carefully cut whole leaves from the lettuce head, trimming them to form cups
  • In a bowl, mix oyster sauce, soy sauce, sesame oil, cornflour, chilli and egg. Set aside
  • Heat oil in a large frying pan over high heat. Add mushrooms, garlic and ginger and cook, stirring, for 1 minute
  • Add pork and cook, stirring to break up any clumps of meat that form for 8-10 minutes or until brown and cooked. Drain off any excess liquid
  • Return pan to heat then add water chestnuts and noodles and cook for 4 minutes
  • Stir oyster sauce mixture then add to pan and cook for 10 minutes or until sauce has thickened, then allow mixture to cool a little
  • Place lettuce leaves on serving plates and divide meat mixture between them.
  • Drizzle hoisin sauce over meat and sprinkle with spring onions 


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