Sang choy bow

Sang choy bow

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

This dish is fun to eat and delicious. Each person wraps the fried pork and crunchy water chestnut mixture in a lettuce cup to make a fat roll.

Ingredients

Quantity Ingredient
1 iceberg lettuce, washed and dried
1 pork fillet
1 tablespoon vegetable oil
6-8 water chestnuts, diced
4 spring onions, finely sliced
1/2 small red chilli, seeded and finely chopped
1 tablespoon chopped fresh coriander
2 teaspoons cornflour
2 teaspoons light soy sauce
1 teaspoon oyster sauce
1 tablespoon chinese rice wine
1 teaspoon sesame oil

Method

  1. First prepare the lettuce leaves by trimming slightly with scissors to form cups. This can be done hours ahead with the lettuce kept in iced water to crispen. Cut the pork fillet into fine dice (larger than a mince). Heat the oil in a wok or a large, heavy-based frying pan, add the pork and cook over a high heat, stirring and tossing for a few minutes, until changed colour. Add the water chestnuts, spring onions, chilli and coriander, and continue to stir-fry for a further minute. Combine the cornflour, soy sauce, oyster sauce and wine and stir into the mixture. Stir-fry for 30 seconds longer, until a thickened sauce is formed, then stir in the sesame oil. Remove from the heat and turn into a serving bowl.
  2. Arrange the lettuce cups in a large bowl and serve alongside the bowl of hot stir-fried pork mixture. Each person can spoon some of the mixture into each lettuce cup, wrap up the leaf and eat with their hands.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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