Sang Choy Bow (High Fibre)

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Serves 4
  • 1 tablespoon of sesame oil
  • 500 grams of pork (or chicken) mince
  • ½ cup of spring onions chopped
  • 2 cloves of garlic finely diced
  • 1 teaspoon of powdered ginger
  • Stick of celery finely chopped
  • 1 cup of chopped red pepper (seeded)
  • 100 grams of mushrooms chopped
  • 1 cup of cooked brown rice
  • 1 teaspoon of cornflour
  • 2 tablespoons of reduced salt tamari
  • 1 tablespoon of chilli sauce
  • 1 tablespoon of fish sauce
  • 1 tablespoon of rice wine vinegar
  • 1 cup of mung bean shoots
  • 8 large iceberg lettuce leaves 
  1. Heat a wok or frypan and add sesame oil
  2. Stir fry pork (or chicken) mince until cooked well
  3. Place onion, garlic, ginger, celery, capsicum, mushrooms and rice into the pan and cook through blending into the meat
  4. Put cornflour, sauces and vinegar into a bowl and mix thoroughly
  5. Add to the meat mix and blend through until sauces thicken
  6. Add mung beans last, stir through and take off the heat
  7. Divide meat mix into eight and place in lettuce leaves and serve