Who doesn’t like Chinese food? It’s a cuisine that seems to get universal love – and no wonder. So much flavour, lots of colourful veggies, and it’s usually a pretty cheap meal too.
San choy bow is one of my favourite Chinese dishes and is perfect for summer lunches or dinners. It’s quick to make, doesn’t use any hard-to-get ingredients, and it’s a lot lighter than many other options, because it’s not wrapped in pastry or deep-fried. I made this for dinner earlier this week, and am loving the leftovers for a super-quick lunch.
You can modify this about a million ways and it will still work, so don’t dismiss it if the recipe contains something you don’t like or can’t eat. I made mine using garlic-infused oil and sans mushrooms to deal with my FODMAP issues, and since we were right out of pork mince, I just substituted chicken mince. If you need it to be gluten-free, just check the labels on your sauces and make sure your corn flour is actually made from corn, not wheat (yes, seriously!)
1 iceberg lettuce
50g dried rice noodles, soaked in hot water then roughly chopped
2 tbs oyster sauce
1 tbs soy sauce
1 tsp sesame oil
1 tbs corn flour
½ small red chilli, finely chopped
1 egg, beaten
2 tbs olive oil
8 shitake mushrooms, sliced (any mushroom will substitute perfectly)
2 cloves garlic, crushed
2 tsp crushed ginger
500g lean minced pork (or substitute chicken mince)
6 water chestnuts, finely chopped
1 small carrot, grated
2 tbs hoisin sauce
4 spring onions, finely sliced
Discard outer leaves, then carefully cut whole leaves from the lettuce, choosing 8 that form neat cups. In a bowl, mix sauces, sesame oil, cornflour, chilli and egg – set aside.
Heat oil in a wok or large non-stick pan over high heat. Add mushrooms, garlic and ginger and cook, stirring, for 1 minute. Add pork and cook, stirring to break up any lumps, for 8-10 minutes or until cooked. Drain off any excess liquid. Return pan to heat and add water chestnuts, carrot and noodles, cook for 4 minutes. Stir the sauce mixture, then add to pan and cook over low heat for 10 minutes or until sauce has thickened. Remove from heat and allow to cool a little.
Place lettuce leaves on plates and divide mixture between them. Drizzle hoisin sauce over and top with spring onions. To eat, simply roll up the lettuce leaf around the filling, dip in some extra hoi sin sauce or soy sauce and stuff it in your face.