Sang Chow Bow
The only recipe you'll ever need for this delicious Asian meal!
500g pork mince
2 tblsps peanut oil
200g button mushrooms, finely chopped
2 cloves garlic, crushed
3cm piece fresh ginger, peeled and finely grated
227g can sliced water chestnuts, drained, chopped
2 tblsps kecap manis (sweet soy sauce)
2 tblsps oyster sauce
ΒΌ cup chopped fresh coriander
ΒΌ cup chopped fresh mint
Toasted sesame seeds, sliced chilli and mint sprigs, to garnish
Ingredients
1 whole iceberg lettuce500g pork mince
2 tblsps peanut oil
200g button mushrooms, finely chopped
2 cloves garlic, crushed
3cm piece fresh ginger, peeled and finely grated
227g can sliced water chestnuts, drained, chopped
2 tblsps kecap manis (sweet soy sauce)
2 tblsps oyster sauce
ΒΌ cup chopped fresh coriander
ΒΌ cup chopped fresh mint
Toasted sesame seeds, sliced chilli and mint sprigs, to garnish
Method
1 To make lettuce cups, use a small sharp knife to cut core from base of lettuce. Holding lettuce over sink, run water into base to help separate leaves. Trim leaves into cups with kitchen scissors.
2 Cook pork in two batches. Swirl 2 tsps of oil around a wok or frying pan. Heat until pan starts to smoke. Add pork, stir-fry for about 4 minutes, or until browned and cooked through. Repeat with 2 tsps of oil and remaining mince.
3 Heat remaining oil in same hot wok. Add mushrooms, garlic and ginger. Stir-fry for about 3 minutes, or until mushrooms are tender.
4 Return pork to wok with chestnuts and sauces. Stir-fry until heated through. Add coriander and mint. Stir-fry for a further minute.
5 To serve, fill cups with pork mixture. Garnish with sesame seeds, sliced chilli and mint sprigs.
New Idea Food Director Barb Northwood says: Fun to eat at home, kids will love these delicious filled lettuce cups. You can use chicken or beef mince instead of pork, or you can turn them into a gluten-free meal by using gluten-free sauces. Enjoy!Notes
Tip: A great way to keep lettuce cups is to place them in a bowl of iced water in the fridge for several hours before serving.
- Source:
- New Idea
- Author:
- Stylist:
- Cass Stokes
- Photographer:
- Stuart Scott
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