Recipe by Jacqui from Oz
Our whole family loves this recipe, taken from the CSIRO Total Wellbeing Diet book. I usually add a bit more chilli, either while cooking or later depending on whether or not the kids are eating it.
Top Review by Callmesmith
YUM! We had this for the first time tonight, and we're hooked. It is the best Sang Choi Bow we've eaten, and I love it wasn't greasy like so many from restaurants. I cooked the pork in a non-stick pan, and didn't add any oil to it. This is seriously tasty. Leftovers will make a great lunch tomorrow. Thanks for posting.
- 1 head iceberg lettuce
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornflour
- 1⁄2 small red chile, finely sliced
- 1 egg, beaten
- 2 tablespoons olive oil
- 2 garlic cloves, finely sliced
- 2 cm gingerroot, julienne (1 piece)
- 400 g ground lean pork
- 6 water chestnuts, finely chopped
- 50 g dried rice noodles, soaked in hot water then chopped
- hoisin sauce
- 4 spring onions, finely sliced
Directions See How It's Made
- Cut whole leaves from the lettuce head to form cups (trim if needed).
- In a bowl, mix together oyster sauce, soy sauce, sesame oil, cornflour, chilli and egg - set aside.
- Heat oil in large frying pan over high heat, add ginger and garlic and cook for 1 minute. Add pork and cook, stirring to break up any clumps, until brown and cooked. Drain off any liquid.
- Return pan to heat and add water chestnuts and noodles and cook for 4 minutes. Stir in the oyster sauce mixture and cook for 10 minutes or until sauce has thickened. (this is where I usually taste and add more chilli and any of the sauces you think it might need) Leave the mixture to cool slightly.
- Put pork mix in middle of table, along with spring onion and hoisin sauce and let everyone help themselves to fill their lettuce leaf cups. Delicious but slightly messy and fun!