Eating with your hands is always very satisfying, but messy! So try this for a light meal or an impressive starter, and remember the serviettes. The Big Feed vision is to improve the well-being of young people and help them realise their potential.
San Choy Bow
Ingredients
1 whole iceberg lettuce
1 tablespoon vegetable oil
500 grams minced pork
1 red capsicum, seeded and chopped
3 spring onions, chopped
1 carrot, grated
2 cloves garlic, peeled and minced
1 thumb size piece fresh ginger, peeled and grated
1 small can water chestnuts, drained and chopped
1/2 cup fresh rice noodles
2 tablespoons Tamari sauce
1 tablespoon fish sauce
1 tablespoon sweet chili sauce
1 tablespoon rice wine vinegar
1/2 cup chicken or beef stock
2 teaspoons cornflour
ice-cubes and water
2 tablespoons sesame seeds
Sesame oil to drizzle
Method
Remove the large outer leaves of the lettuce (good for compost). Rinse lettuce under cold water and carefully separate the inner leaves
Trim leaves with scissors to form neat "cups" (or not if you can't be bothered). Place the leaves into a bowl of water with ice-cubes to keep crisp, especially if it is hot weather
Heat the frying pan on medium then add the oil, swirling it around to coat the pan
Add the pork and fry for a few minutes then add the vegetables, water chestnuts, garlic, ginger and cook for about 10 minutes. Add the sauces and vinegar and stir to combine
Mix together stock and cornflour, stir until there are no lumps. Add this to the meat and vegetables and cook for a further 1-2 minutes, until the mix thickens a little. Transfer to a serving bowl
Serve with a plate of lettuce leaf cups, sesame seeds and sesame oil
Tips & Hints
Watch the video! See how to make San Choy Bow from The Big Feed on the MyFoodExpert Page: Appetisers
If your guests require a 'gluten free' option make sure you check sauce ingredients.
Add fresh chopped Shitake mushrooms for extra texture.
Leftover filling can go into a salad or reheat with cooked rice or noodles.
The Chinese (Pinyin) Romanisation of the recipe name is San Choy Bau
