Sang Choy Bow (Low Fibre)

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Serves 4 - two lettuce leaves each
  • 1 tablespoon of sesame oil
  • 500 grams of pork (or chicken) mince
  • 1 tablespoon of spring onions chopped*
  • 1 teaspoon of granulated garlic
  • 1 teaspoon of powdered ginger
  • Stick of celery finely chopped
  • 200 grams of mushroom chopped
  • 1 cup of cooked white rice
  • 1 teaspoon of cornflour
  • 2 tablespoons of reduced salt tamari
  • 1 tablespoon of fish sauce
  • 1 tablespoons of rice wine vinegar
  • ½ 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 pan and cook through blending into meat
  4. Put cornflour, sauces and vinegar into a bowl and mix thoroughly add to meat mix and blend through until sauces thicken  
  5. Add mung beans and stir through and take off heat
  6. Divide meat mix into 8 place in lettuce leaves and serve
* could cause wind and odour.