SAN CHOY BOW

Simple and quick to make San Choy Bow

This recipe is a great way to satisfy your hunger without overdoing it. I always find I feel amazing after eating this dish.

This meal is so easy to make! I love adding noodles to the mix the next day for lunch – Jess Adams

INGREDIENTS

• 80G PURPLE CABBAGE

• 500G PORK MINCE

• 1 CUP GRATED CARROT

• 180G UNSALTED PEANUTS

• 250ML SOY SAUCE

• 1 TSP SESAME OIL

• 1 TBSP CRUSHED GARLIC

• 1 BUNCH ICE BURG LETTUCE

• 1 TBSP OLIVE OIL

• 1 TSP GINGER

Prepare Ingredients:

• Finely chop the purple cabbage and grate the carrot.

• Heat a medium to large-sized pan with olive oil over medium heat.

Cooking:

• Add minced garlic and minced ginger to the pan. Sauté for a minute until fragrant.

• Add the chopped onion to the pan and sauté until softened.

• Once the onion is soft, add the pork mince to the pan. Break up any clumps with a spoon and cook until the pork is browned and cooked through.

• Add the chopped purple cabbage, grated carrot, and unsalted peanuts to the pan. Stir well to combine with the pork mince.

Seasoning:

• Pour in the soy sauce and sesame oil. Stir to coat the pork mixture evenly.

• Cover the pan and let the mixture simmer for 10 minutes, stirring every 2 minutes to prevent sticking.

Prepare Lettuce Cups:

• Meanwhile, separate the leaves of the iceberg lettuce to create cups.

• Wash and pat dry the lettuce leaves.

Assembly:

• Once the pork mixture is cooked and flavors are well combined, spoon it into the lettuce cups.

• Garnish with chopped spring onions and sliced red chili if desired.

• Serve the San Choy Bow immediately and enjoy!