Eat Fit Food Blog
RECIPE SHARE: Pork San choy bow Recipe
Tuesday, May 23, 2017
GF | DF
560 g diced or minced pork
2 medium carrots, diced
1 onion, diced
4 large celery stalks, diced
¼ red capsicum, diced
1 cup snow peas cut small
1 cup beans cut small
1 cup mushrooms, sliced
3 tbsp spring onions, sliced
½ cup bok choy, sliced small
1 small tin water chestnuts, diced
1 tbsp Chinese rice wine
1 tbsp mirin
2 tsp peanut oil or sesame oil
¼ cup tamari
Small handful of mint (can use normal or viet)
Small handful coriander and basil (can use thai or normal)
1 cup bean shoots
1 head of iceberg washed with leaves separated
3 garlic cloves, minced
3 tbsp red chilli, chopped
Small knob ginger, crushed
1 tbsp arrowroot flour (optional)
Vegetable Mix Method
Heat 1 tsp of chosen oil (sesame or peanut) in a large fry pan.
Add diced carrots, onion, celery to the pan with ¾ of the garlic ginger and chilli. Cook gently on low heat until fragrant and onion is soft. Avoid burning the garlic.
Add red capsicum and mushrooms to the pan and cook for a further 3 minutes.
Add Chinese rice wine, tamari, mirin and water to the pan. Cook for a further 3 minutes. (If there is too much liquid thicken slightly with arrowroot flour).
Transfer the carrots, onion, celery, capsicums and mushrooms to a bowl.
Add chestnuts, green beans, snow peas and bok choy to the pan. Cook for 3 minutes and then set the pan aside.
Combine the cooked onion, carrot, celery, capsicum, mushrooms, chestnuts, green beans, snow peas and bok choy in a large bowl and set aside.
Heat 1 tsp of chosen oil (sesame or peanut) to a separate frying pan.
Add remaining garlic, ginger and chilli to the pan and cook on low heat for 2 minutes or until fragrant. Avoid burning the garlic.
Once cooked, add the pork mince to the pan and cook for a further 6 minutes or until the pork is cooked through.
Serve the pork mince and the vegetable mix in the lettuce cups.