Who wants to spend hours in the kitchen on a Friday night having worked hard all week (well mostly hard)? Not me! We had beef mince in the fridge and a few vegetables – I immediately thought oooh taco time but my sister turned her nose up and wanted something different. I’d never made San Choy Bow before but absolutely love it when we’re at the local Chinese, so why not… I was in luck with Asian sauces and water chestnuts so there was no backing out. The water chestnuts and the lettuce leaf add that delicious crunch to the dish and compliment the tender meat so well. This little recipe is so tasty and super simple! Pork mince is the more traditional meat used in this dish but hey it’s all about what’s in the cupboard at home right? So common be adventurous!
- 1 iceberg lettuce, washed
- 1 tablespoon sesame oil
- 400g lean beef mince
- 2 cloves garlic, crushed
- 1/2 tin water chestnuts, drained and finely chopped
- 4 spring onions, finely sliced
- 1 red chilli, chopped finely
- 2 tablespoons oyster sauce
- 2 tablespoon soy sauce
- 3 tablespoons hoisin sauce
- chilli sauce and lemon to serve
Discarding the outer leaves, carefully cut whole leaves from the lettuce head, trimming them to form cups.
Heat oil in a large frying pan over medium heat then add garlic and mince and cook until meat is brown. Add water chestnuts, spring onion and chilli and cook for a few minutes. Stir in oyster sauce, soy sauce and hoisin sauce.
Place the lettuce leaves on serving plates and divide meat mixture between them. Serve with a squeeze of lemon and some hot chilli sauce. DIG IN!
Happy cooking, love Jem x