San Choy Bow
San Choy Bow literally translates to ‘wrapped in lettuce’. We like to think of these as delicious and nutritious little gifts!
- 15 – 20 lettuce leaves (e.g. little gem, cos, iceberg), washed and dried
- 1 tablespoon sesame oil
- 2 carrots, peeled and finely diced
- 1 brown onion, peeled and finely diced
- 1 red capsicum, diced
- 2 teaspoons finely grated ginger
- 4 garlic cloves, crushed
- 1 long red chilli, deseeded and finely chopped
- 500g extra lean pork mince
- 200g canned water chestnuts, drained and finely chopped
- 2 spring onions, finely sliced
- 2 tablespoons salt reduced soy sauce
- ½ lime, juiced
- 2 tablespoons fresh coriander leaves, to serve
- 1 lime, in wedges, to serve
- Heat the sesame oil in a non-stick frypan over a medium heat.
- Add the diced carrot and cook for 2 minutes, then add the diced brown onion and red capsicum and cook for a further 2 minutes or until softened.
- Add the finely grated ginger, crushed garlic and finely chopped chilli and cook for 1 minute.
- Add the extra lean pork mince to the pan. Break the mince up with a wooden spoon and cook until browned.
- Add the water chestnuts and the spring onions to the pan.
- Add the salt reduced soy sauce and lime juice. Stir well to combine and cook for a further 2 minutes.
- Remove from the heat and transfer to a serving bowl.
- Fill the lettuce cups with the mince mixture and top with fresh coriander leaves and serve with lime wedges. Serve immediately.
- Leftover mince mixture can be stored in an airtight container in the fridge for 1 -2 days or in the freezer for 3 – 4 months.
- Cooked rice, quinoa or rice noodles could be added to the mince mixture to bulk up the san choy bow filling.
- If possible, choose lettuce grown locally in the Granite Belt and southern Queensland region.