Budget Savvy Sang Choy Bow Recipes

Steps:

• Cut whole leaves from the lettuce head to form cups (trim if needed).
• In a bowl, mix together oyster sauce, soy sauce, sesame oil, cornflour, chilli and egg - set aside.
• Heat oil in large frying pan over high heat, add ginger and garlic and cook for 1 minute. Add pork and cook, stirring to break up any clumps, until brown and cooked. Drain off any liquid.
• Return pan to heat and add water chestnuts and noodles and cook for 4 minutes. Stir in the oyster sauce mixture and cook for 10 minutes or until sauce has thickened. (this is where I usually taste and add more chilli and any of the sauces you think it might need) Leave the mixture to cool slightly.
• Put pork mix in middle of table, along with spring onion and hoisin sauce and let everyone help themselves to fill their lettuce leaf cups. Delicious but slightly messy and fun!

Steps:

• Heat sesame and olive oil in wok over medium heat.
• Add spring onions, garlic and ginger and cook 1 minute.
• Turn heat to high and add prawn meat, water chestnuts, chile, coriander root, coriander leaves and black pepper and stir-fry 3 minutes.
• Remove from heat, season to taste and add lime juice.
• To serve: with a slotted spoon scoop mixture into lettuce-leaf cups and serve.

Steps:

• Heat a wok, add oil and swirl to coat then add chopped ginger. Stir fry until fragrant. Now add chopped garlic. Keep stirring else it'll burn.
• Add pork mince [preferably in batches to prevent the mince being steamed] and stir fry until evenly brown [probably 5 mins]. Cook for another 5 minutes until pork is thoroughly cooked.
• Stir in soy sauce, scallions, carrot, and bean shoots. Mix well, season with pepper if desired.
• To serve, tear lettuce leaves, fill with pork.

Steps:

• Trim the lettuce leaves into cup shapes.
• Heat the oil in a non-stick pan; add the garlic and capsicum; cook, stirring occasionally, until almost soft.
• Snip one end of the sausages with the kitchen scissors; squeeze out 1cm (1/2 inch) lengths of meat from each sausage into the pan; cook, stirring, until browned and cooked through. Reserve the rest of the sausages for use in another dish.
• Add the combined sauces, brown lentils and spring onions; stir over the heat until the lentils are hot; season with salt and pepper.
• To serve, divide the sausage mixture among the leaves; garnish with extra onions; serve with lime wedges.

Steps:

• Heat oil in wok or large frying pan, stir fry pork and garlic for about 5 minutes or until pork changes colour and is cooked through.
• Stir in water chestnuts, sambal, juice,capsicum, celery, sauce and vinegar; cook stirring, until vegetables are just tender. Remove from heat; stir in noodles.
• Place two lettuce leaves on serving plates; fill with pork mixture and top with sliced spring onion.