I have a couple of san choy bow recipes. I use the chicken san choy bow recipe when I’m in a rush and need something quick, easy, and healthy. But this is the recipe I use when I want an aromatic and authentic dish to impress! This recipe uses more ingredients and fresh produce, so it means a little longer in the grocery store. However, this recipe has more flavor – even though it doesn’t take any longer to cook. So the choice is yours!
My vegetarian friends go crazy for my vegetarian san choy bow and some of my meat eating family do not even realise it is a vegetarian dish!
Pork San Choy Bow Recipe
- wok (alternatively a large skillet/ frypan)
- 1 pound ground pork (500g)
- 8 iceberg lettuce leaves (preferrably the smaller, inner leaves)
- 1 red bell pepper/ capsicum (finely diced)
- 4 spring onions/ shallots (chopped)
- 8oz can water chestnuts (250g)
- 2 cloves garlic (crushed)
- 2 tablespoons soy sauce
- 2 tablespoons dry sherry
- 1 tablespoon ginger – fresh is best, but dried ground ginger is fine, just reduce the quantity to 1 teaspoon (grated)
- 1 tablespoon cilantro/ coriander (roughly chopped)
- 1 tablespoon peanut or olive oil
- 1 teaspoon sesame oil
- 1 teaspoon hoisin sauce
- 1 teaspoon chili sauce
- 1 spring onion/ shallot, extra (sliced on the diagonal, to garnish)
- Heat oils in a wok and cook garlic, ginger and spring onions for 2 minutes.
- Add ground pork to the wok and stir fry for 5 minutes or until cooked.
- Stir in bell pepper/ capsicum, water chestnuts, sauces and sherry and simmer for 3 minutes or until slightly thickened.
- Remove from heat and stir in cilantro/ coriander.
- Evenly divide the mixture and scoop into the 8 lettuce leaf cups.
- Sprinkle spring onion/ shallots over the top.
- Serve immediately while warm.
I love recipes that can be tailored to suit different people’s needs and tastes, and this recipe fits the bill! My san choy bow pork recipe is designed as an appetizer, so I’ll show you how to pad it out. Also, add in some extra flavors to make your palette sing!
- Add 8oz (250g) diced tofu to your wok. Tofu tends to take on the flavors around it, so you will hardly notice it’s there.
- Stir through soaked rice noodles during the last minute of simmering.
- Add 1/2 bell pepper, diced, to the wok during Step 1.
- Dice and steam 8oz (250g) sweet potato then stir through during simmer process.
- Add small handful bamboo shoots while simmering.
- Grate 1 large carrot into the wok just after adding the ground pork.
- Dollop 1 teaspoon of plain yoghurt or sour cream on top of lettuce cups before serving.
- Sprinkle roasted and chopped peanuts over the san choy bow before serving. The peanuts add flavor, interest, and crunch.
Please note: peanut allergies are real, folks, so please let your guests know if you include peanuts in any meal!
Until next time!
Love & crunchy lettuce cups, Bx