Sang Choy Bow
The different textures and the contrast of hot mix in cold crisp lettuce cups adds to the zing of this deliciously vibrant dish – a perfect meal for Spring!
Time to make: 40 minutes
1 tablespoon oil
500g lean minced pork
6 spring onions, sliced
2 cloves garlic, crushed
1 small piece ginger, peeled and chopped
1 stick celery , finely diced
1 medium red pepper, chopped finely
100g mushrooms, finely diced
225g can water chestnuts, drained and chopped finely
2 tablespoons soya sauce
1 tablespoon fish sauce
2 tablespoons sweet chilli sauce
1 tablespoon rice vinegar (or use mirin or dry sherry)
1 cup mung bean shoots
8 large iceberg lettuce leaves
1.Heat oil in wok or frypan. Cook pork quickly, stirring all the time to separate mince. Set aside. Add onions garlic, ginger, celery, pepper, mushrooms and water chestnuts to pan, cook gently for a few minutes until softened; return pork to the pan and mix through.
2. Add the liquid ingredients to the pork mixture with the bean shoots and cook gently until bean shoots are wilted. Thicken with a little cornflour if necessary. Place 2 crisp lettuce cups on each serving plate and divide the filling between the leaves.