Sang Choy Bow Recipes

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.

Steps:

• Soak the shitake mushrooms in warm water for 10min or until soft. Keep the mushroom water for the cornflour mix.
• Combine all the sauce ingredients except the cornflour. Adjust to your liking.
• Heat the oil in a wok, add garlic and chilli. Fry for 1 minute. Add the pork mince and fry until slightly browned.
• Add the mushrooms, water chestnuts, shallots and fry for 1-2 min.
• Add the coriander and tofu
• Add the sauce, then add the cornflour mix to thicken.
• spoon into the lettuce leaves
• traditional garnish - just add coriander and sesame seeds, or
• untraditional - try chopped peanuts, coriander, and a dash of lime!

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:

• 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.