SAN CHOY BOW
Celebrate Lunar New Year with a familiar favourite, Pork San Choy Bow!
for 1-2 servings
4 lettuce leaves (trimmed to form cups)
1 tbsp olive oil
1 garlic clove (minced)
1 tbsp onion (chopped)
300g lean pork mince
2 tbsp Lee Kum Kee Panda Oyster Sauce
2 tbsp water
50g Valcom Water Chestnuts (diced)
3g Jade Phoenix Shiitake Mushroom (soaked and diced)
1 carrots (peeled and diced)
2 tbsp Lee Kum Kee Hoisin Sauce
1 tbsp spring onions (diced as garnish; optional)
Place lettuce cups onto serving plates.
Heat oil in a wok; add garlic and onions and stir-fry for 1 min.
Add pork and oyster sauce; stir-fry for 2 mins. Add water and simmer covered for 1 min.
Toss in water chestnuts (diced), mushrooms and carrots; stir through Hoisin sauce. Stir-fry for 2 mins and remove mixture from heat.
Spoon meat mixture into lettuce cups, garnish with spring onions and serve.d coriander leaves.