San Chow Bow

San Chow Bow

Saucy pork mince spooned into crisp lettuce or over rice

Prep time

15 minutes

Cook time

15 minutes

Serves

3 to 4

Ingredients

Sauce

• One and one half teaspoons cornstarch
• 3 tablespoons water
• One and one half tablespoons light soy sauce
• 1 teaspoon dark soy sauce
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil
• 2 tablespoons Chinese cooking wine
• 1 teaspoon cooking salt
• One half teaspoon ground black pepper

Main

• 2 tablespoons peanut oil
• 3 garlic cloves minced
• One half teaspoon minced ginger
• 500 g pork mince
• One half onion finely chopped
• 5 mushrooms finely chopped about 70 g
• One quarter bunch coriander separated, half finely chopped for cooking and half roughly chopped for garnish

Method

1. Mix the sauce, combine all of the sauce ingredients in a bowl and set aside.
2. Sauté the aromatics, heat the oil in a pan, then fry the onion, garlic, ginger, and the finely chopped coriander for about three minutes.
3. Add the pork mince and cook for about five minutes, breaking it up as it cooks, until no longer pink.
4. Add the mushrooms and cook for about two minutes to soften. Shiitake is great but button mushrooms also work.
5. Pour in the sauce and stir for about two minutes until everything is coated and slightly thickened.
6. Serve spooned into lettuce cups or over rice and garnish with the remaining coriander, spring onions, and chilli if you like.

Watch it being made

🎬 Watch the YouTube Short 📸 Watch on Instagram

Tips

• Use crisp lettuce cups for a lighter option or serve over steamed rice for something more filling.
• Adjust the soy sauce to taste if you prefer it more salty or more mild.
• Add chopped chilli or chilli oil if you enjoy a spicy kick.

Storage

Store the cooked mince mixture in an airtight container in the fridge for up to three days. Reheat gently in a pan or microwave and serve with fresh lettuce or rice. It is best to store the lettuce separately so it stays crisp.