Ingredients
1 tbsp peanut oil
2 clove garlic
crushed
2 cm ginger
grated
1 onion
finely chopped
1/2 red capsicum
chopped
500g pork mince
1 carrot
coarsely grated
2 cups Chinese cabbage
finely sliced
2 tbsp light reduced-salt soy sauce
2 tbsp sesame oil
1 cup unsalted peanuts
roasted
1 iceberg lettuce
Allergy Advice
Contains Gluten
Contains Nuts
Contains Sesame
Contains Soy
Equipment
- 1 wok or large frying pan
- 1 lid
- 1 scissors
Instructions
- Heat oil in a wok or large frying pan over high heat and add garlic, ginger, onion and capsicum. Cook for 2-3 minutes whilst stirring until softened.
- Add pork, stirring to break up any clumps, until brown and cooked. Drain off any liquid.
- Reduce heat, add carrot and cabbage and cook for 5 minutes. Cover with a lid and leave on low for a further 2 minutes.
- Stir in soy sauce, sesame oil and peanuts. Allow mixture to cool a little.
- Rinse and trim the base from the lettuce. Discard older outer leaves. Separate whole leaves from the lettuce head and trim with scissors to form cups.
- Put pork mixture in middle of table and let everyone help themselves to fill their lettuce leaf cups.
Notes
Tip
This recipe can be spiced up for adults if need be but kept plain for the kids.
Tip
I like to grate the onion and carrot or chop it finely so it ‘disappears’ in the final dish.
Tip
And even though there looks to be a lot of cabbage, you’ll be surprised how it condenses down to nothing.
Variation
You can change the pork mince for chicken mince, if you prefer.
Variation
Stir in 1 cup cooked thin noodles at the end if you prefer a dish with more carbs. This works well if you have enough for leftovers the next day.
Variation
Serve the san choy bow with a bowl of steamed basmati rice which has a lower GI.
