San Choy Bow is a massive hit with my three kids and they love they novelty of being able to serve themselves at the table and they are inclined to eat more this way too.
My San Choy Bow recipe is veggie loaded to sneak extra goodness into the kids too.
PSA – Aldi sell Cosberg lettuce that is perfect for this meal. I snipped the core and the leaves seperate effortlessly. It also folds much easier than iceberg lettuce with no cracking and it was only $1.99.
500g pork mince
1 brown onion finely diced
1 teaspoon crushed garlic
2 mushrooms finely diced
1 grated carrot
1/4 red and green capsicum finely diced
1 spring onion sliced (top for garnish, the rest for frying).
1 carrot peeled and grated
1/4 can of water chestnuts sliced
1 teaspoon vegetable oil
Sesame seeds and peanuts optional
1 teaspoon cornflour
5 teaspoons water
3 teaspoons Lee Kum Kee soy sauce
1 teaspoon vinegar
1 teaspoon sesame oil
1 teaspoon oyster sauce
3 teaspoons ketchup manis
1 teaspoon sugar
Wash and seperate lettuce, pat dry and set aside.
To a hot wok add the vegetable oil, pork, onion and garlic and cook for 4 minutes breaking up the mince with your wooden spoon as you go.
Drain any excess fat from the pan and add all veggies except the water chestnuts and cook for another 3 minutes. Add the sauce and water chestnuts and cook for another two minutes stirring often.