Easy pork San Choy Bow recipe to make at home. This recipe is great for meal prep too. Simply make a double batch of the pork mince and freeze it into portions for easy weeknight dinners or entertaining.
Ingredients
1 tablespoon vegetable oil
1 onion, finely chopped
1 clove garlic, minced
500g organic pork mince
3cm knob ginger, finely shredded
¾ cup (185ml) Rosella Organic Sweet Chilli Sauce
⅓ cup (80ml) light soy sauce
3 teaspoons sesame oil
230g can water chestnuts, drained and finely diced
3 green onions, finely sliced
3 baby gem lettuces, leaves separated, washed and trimmed
1 carrot, finely shredded
Crushed peanuts and extra sweet chilli sauce to serve
Method
Heat oil in a frying pan over medium-high heat. Add onion and garlic, cook for 3 minutes. Add pork and cook, breaking up the mince, for 4-5 minutes until lightly browned
Add ginger, sweet chilli sauce, soy, sesame oil and water chestnuts. Mix well and simmer for 5-8 minutes or until thickened. Stir through green onions
To serve, spoon pork mixture into lettuce leaves. Top with shredded carrot and crushed peanuts. Drizzle with extra sweet chilli sauce
Tips & Hints
This recipe is great for meal prep. Make a double batch and freeze into portions. Label and date and freeze for up to 3 months. Defrost in the refrigerator overnight. Reheat in a frying pan or microwave until hot
Use mince in a stir fry with noodles, or add to a Asian style salad mix with cucumber and sprouts for a healthy lunch
