Archive | May, 2012

San Choy Bow… with pork of course!

11 May

The weather is warming up here in Los Angeles… The other day I went for a morning hike in Runyon Canyon and by 10am it was boiling, I was sweating up a storm and my face was blotchy and the colour of a tomato (and it stayed that way for at least an hour after exercising, damn you face!).

This indication that full-blown summer is only moments away, inspired me to whip up a light, healthy and delicious dinner the other night… drum roll for San Choy Bow!

San Choy Bow (or Asian tacos as I like to call them) only entered my cooking repertoire about one year ago when I found a super duper online recipe, and it’s been a great addition.  It ticks all the main boxes – the flavours are fresh and pack a punch, it’s very healthy and most importantly, as I continue on my lifetime quest to find a bottomless pot of patience at the end of a rainbow, it’s quick and easy!

So here it is….

San Choy Bow with pork and shiitake mushrooms  (my version of Deborah Hutton’s recipe as found on ninemsn)

Ingredients

4 x tablespoons of organic coconut oil (you can use peanut oil, but I prefer coconut)
3 x cloves garlic, finely chopped
2 x tablespoon ginger, finely chopped
500g pork mince
½ x red onion, finely chopped
8 x shiitake mushrooms, sliced
1 x stick celery, chopped
2 x tablespoons raw cane sugar
3 x tablespoons light soy sauce
2 x heaped tablespoons oyster sauce
½ x teaspoon sesame oil
3 x tablespoons rice wine (shao hsing cooking wine) *
1 x carrot julienned
6 x green onions, sliced diagonally
8 x snow peas, julienned
1 x large red chilli, finely sliced diagonally
1 x handful coriander sprigs, leaves only
Washed iceberg or romaine lettuce leaves to serve

*If you find it difficult to find shao hsing cooking wine like I did the other night, a good alternative is 1 x tablespoon of scotch mixed with 3 x tablespoons of chicken stock)

San Choy Bow chopped ingredients

San Choy Bow packaged ingredients

Method

1) Wash lettuce leaves and cover in cold water, soak in refrigerator for 15 minutes, drain.

2) Heat a wok/pan over high heat. Add coconut oil, garlic and ginger and stir-fry for 20 seconds.

3) Add pork mince and fry for 3-4 minutes (or until meat turns grey), breaking up any lumps with a wooden spoon.

4) Add onion, mushrooms and celery and cook, stirring, for 1 minute.

San Choy Bow – stage 4

5) Add sugar, soy, oyster sauce, sesame oil and rice wine, cook for 30 seconds.

6) Add carrot, half the green onions, snow peas, chill and coriander and stir for 30 seconds.

San Choy Bow – stage 6

7) To serve, spoon pork filling into lettuce leaves, top with remaining onions and roll up.

San Choy Bow

Hope you enjoy it!

Till next time,

this little piggy…xxx

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