Sang Choy Bow
Inroduction
About this Recipe
By: Sheridan Rogers
Crunchy, fresh and delicious, this classic Chinese dish makes a great starter to a meal and is popular with kids – in fact, it’s such an easy one for them to learn that I included it in my Mini Chef – Cooking with Kids cookbook. Make sure the lettuce leaves are submerged in iced water until ready to serve. Chicken mince can be substituted for the pork mince, if preferred.
Ingredients
- vegetable oil (such as safflower, bran, corn or sunflower) 2 teaspoons
- lean pork mince 300g
- salt 1/4 teaspoon
- caster sugar 1/4 teaspoon
- small white onion peeled and diced
- freshly grated ginger 1 -2 teaspoons
- celery 1 long stalk, diced
- lebanese cucumber, skin on 1 small, seeded, halved lengthways and diced
- chicken stock 2 tablespoons
- soy sauce or oyster sauce 1 tablespoon, or more to taste
- toasted sesame oil 1 teaspoon
- cornflour 2 teaspoons mixed with 1 tablespoon water
- small iceberg lettuce or washed, with 8 leaves separated
In a frying pan or wok, heat the vegetable oil over medium heat and add the pork with the sugar and salt. Stir-fry until the pork has browned. Add the diced onion and ginger and stir-fry for a minute. Stir through the celery and cucumber. Add the seasoning ingredients and stir-fry until combined. Add the cornflour mixture, cook for a further minute, stirring until the sauce thickens. Remove from heat and place in a warm serving bowl. Remove lettuce leaves from the iced water, shake off water and pat dry. Cut with scissors into neat cup shapes. Spoon meat into lettuce leaves and roll into a neat packet. Serve with extra soy sauce for dipping. Tip: add a crushed clove of peeled garlic for extra flavour.