Sunday, May 3, 2009

San Choy Bow

Now this would have to be one of my family's all time favourites.

San Choy Bow is normally served as an entree but can quite easily become a main meal and a morish one at that. As an entree you could easily dish up individually but as a main I put all the dishes in the middle of the table as I like to watch everyone create their own "lettuce cup", roll them up and try to delicately eat them... evil of me I know!!

The best thing about San Choy Bow (besides eating with your fingers!) is that you can use any meat but our choice is always pork. The crunchy yet soft texture of this dish is complemented with extra beanshoots, sliced spring onions and if you choose, sliced birdseye chilli.

As mentioned this is a favourite and we do tend to order it when we try dining at different asian restaurants just to see what their flavours are and whilst I have experimented with many different recipes, some successful, but this is my version.....

San Choy Bow

Serves: 8 as entree or 4 as main
Points per entree serve: 2.5
Points per main serve: 4.5
8 iceberg lettuce leaves
500g lean pork mince
1 teaspoon crushed garlic
1 teaspoon crushed ginger
150g button mushrooms, finely chopped
6 spring onions, finely chopped
1 x 225g can water chestnuts, rinsed and finely chopped
200grams bean sprouts, finely chopped
3 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon sweet chilli sauce
1 tablespoon dry sherry
50 grams bean sprouts, for garnish
1 spring onion, diagonally sliced, for garnish
2 birdseye chillies, sliced, for garnish (optional)
4 tablespoons hoisin sauce, for garnish

Carefully remove lettuce leaves so they remain intact. Cut into a round dish-like shape. Place in a fridge, covered, until required. (This is the hardest part of the recipe!!)

In a small jug combine hoisin sauce, soy sauce, sweet chilli sauce and dry sherry.

Spray a wok with cooking spray. Over a high heat cook pork mince, garlic and ginger until pork is browned and cooked through. Remove from heat and drain to remove excess fat.

To the same wok add drained pork, mushrooms, spring onions, water chestnuts and bean sprouts until mixed through and somewhat sizzling. Add sauce mixture, stirring until completely combined with pork mixture.

If individually serving up, place lettuce cup on a plate. Top with pork mixture and sprinkle with bean sprouts, spring onions and birdseye chillies if using. Serve immediately with additional hoisin sauce.

Otherwise place pork mixture into a serving bowl and serve with lettuce cups, other condiments
and additional hoisin sauce and watch as others make their own meal, just like we do.....


Rebecca said...

Delish! Thanks for the great recipe.

aushobbit said...

Cut out the core, then separate the lettuce under running water and it will be much easier.