A quick simple and cheap classic Chinese dish for home cooking.
San Choy Bow
Photo: Tim Elwin
Ingredients
- 1 tablespoon Coconut oil
- 500g Pork Mince
- 1 Clove Garlic, grated
- 1 Teaspoon Finely Grated Ginger
- 100gms Bamboo Shoots, Finely Chopped
- 100gms Enoki Mushrooms, Finely Chopped
- 2 Tablespoons Oyster Sauce
- 1 Tablespoon Soy Sauce
- 3 Green Shallots, thinly sliced, white part kept separately to green
- 12 large lettuce leaves (Iceberg or Cos)
- 100gms Thin "vermicelli" Rice Noodles
- Kewpie Mayo
- Sriracha Hot Sauce
- 1/4 cup fresh coriander leaves, Roughly chopped
Method
Place the rice noodles in a bowl and pour boiling hot water over the noodles then set aside to cook for 5-10 minutes. (once tender, drain and cool by running cold water through the noodles, drain again and set aside).
Heat the wok (or pan is fine) over high heat. Add the coconut oil and once smoking add the mince. Break up the mince and cook for a couple of minutes then add the garlic, ginger and white part of the shallots. Cook for another minute then add the mushrooms and bamboo shoots. Stir to combine.
Add the oyster and soy sauces and stir through then sprinkle the rest of the shallots through.
To serve, add some of the noodles to the lettuce leaf then spoon a heap of the pork mixture on top. Then drizzle some mayo and hot sauce over the top and sprinkle with the coriander. EAT!
© Tim Elwin 2013