San Choy Bow

Tasty mince, lots of veges and a bit of crunch! A delicious little entree for a group or enough for a family for dinner. There’s not many people I know that don’t like this recipe. It’s a big hit in class. Try and get really nice crunchy lettuces.

• 4 small lettuce

• 1/4 cup oil

• 500g pork mince

• 2 tsp Chinese 5 spice

• salt & pepper

• 2 cloves garlic, finely grated or crushed

• 4cm piece ginger, finely grated

• 2 carrots, grated

• 1 capsicum, diced small

• 1/2 bunch silverbeet, bok choy or kale, shredded

• 250g sugar snap or snow peas, finely sliced

• 2 or 3 mushrooms, diced small

• 1/2 bunch spring onions, finely sliced

• 1 tin water chestnuts, finely sliced

• 1/2 bunch mint, chopped

• 1/2 bunch coriander or basil, chopped

• 3 Tbsp brown sugar

• 4 Tbsp soy sauce

• 4 Tbsp mirin

Take lettuce apart, wash and dry. Remove any hard stalky bits. This can be done ahead and wrap in damp tea towel or paper towels in fridge until needed

Heat oil in wok or large frypan. Add pork, 5 spice, salt & pepper , ginger and garlic. Stir fry until pork is cooked

Add veges and water chestnuts, and stir until cooked, then add sugar, soy sauce and mirin

Add herbs, stir, and take off the heat

Serve in lettuce cups and enjoy!