Sang Choy Bow

Submitted by Stardustannie

"Make this part of your Asian banquet. I use Changs brand noodles. Don't add the noodles until you are ready to serve as they will loose their crunch."

 

• Ready In: 30mins
• Ingredients: 13
• Yields: 8 appitisers
• Serves: 4-8

ingredients

• 1 tablespoon peanut oil
• 750 g ground pork
• 2 garlic cloves, crushed
• 225 g water chestnuts, drained and finely chopped
• 1 teaspoon sambal oelek
• 1 tablespoon lime juice
• 1 medium red capsicum, chopped finely (pepper)
• 1 celery rib, chopped finely
• 2 tablespoons light soy sauce
• 2 tablespoons rice vinegar
• 100 g fried Chinese noodles
• 8 large iceburg lettuce leaves
• 2 spring onions, sliced thinly

directions

1. Heat oil in wok or large frying pan, stir fry pork and garlic for about 5 minutes or until pork changes colour and is cooked through.
2. Stir in water chestnuts, sambal, juice,capsicum, celery, sauce and vinegar; cook stirring, until vegetables are just tender. Remove from heat; stir in noodles.
3. Place two lettuce leaves on serving plates; fill with pork mixture and top with sliced spring onion.

Reviews

[AmandaInOz]

Yummy version of Sang Choy Bow at home! I substituted extra trim beef mince to cut down on the fat, and I served the spring onions and fried noodles at the table so they didn't get soggy. Quick and easy to throw together. Thanks Stardustannie! Made for PAC Fall 2007.