This Quick Pork San Choy Bow recipe comes from my new e-cookbook, My Whole Food Philosophy.
Everyone loves good Chinese, myself included, and san choy bow is one of my all-time favourite starters. Served in tiny lettuce ‘cups’, the intermingling flavours of the meat, exotic mushrooms and oyster sauce are so delectable I can never stop at just one.
Now, it may look like a lot of ingredients and work, but the dish is quick to prepare, MSG free if you get the right sauces (avoid those containing flavour enhancer 621) and tastes very authentic. The secret to this is getting the texture of the pork mince right. To achieve the small granules of fried pork and therefore a larger surface to which the spices can stick, ‘mash’ the pork with a balloon whisk during frying to break it down into small chunks. It’s that easy!
If you are concerned about the amount of oil used in this recipe, place the finished mince mixture in a large sieve over a bowl and let the oil drain away. Serve the oil in a little bowl for those who like their san choy bow sauce dripping down their fingers as they much on this delicacy.
You may also like Beef mince san choy bow style