San Choi Bow Prawns and Pork
Serving
3-4 people
Preparation Time
15 minute
Execution Time
5 minute
About this recipe
One of my favourite entree at Chinese restaurants with iceberg wraps made with pork or chicken or prawns, loads of hidden crunchy vegetables in a tasty savoury brown sauce, bundled up in fresh lettuce. Fast to make, incredibly versatile to make it vegan, San Choy Bow is a healthy choice in Chinese foods.
Ingredients
- 150 g chicken thigh, finely diced
- 100 g prawns, finely diced
- . . 1cm piece ginger, minced; 1 garlic clove, minced; ¼ large carrot diced; 2-3 water chestnuts diced; 4-5 baby king oyster mushrooms; optional 1-2 shiitake mushrooms diced (optional) Sliced spring onions or coriander to serve Iceberg lettuce leaves for serving
- . . 1tsp dark soy, 1tsp light soy, 1tsp oyster sauce, 1tsp rice wine, Pinch sugar, Corn flour slurry if needed
Directions
Step 1
Mix cornflour with 1 tbsp water until lump free. Then add soy light soy, dark soy, oyster sauce, sesame oil, cooking wine and mix.
Step 2
Heat oil in a wok or large skillet over high heat then fry garlic and ginger and onion till they are soft.
Step 3
Add pork and prawn cook for 2 minute until it they cook.
Step 4
Add all the vegetables. Cook for 2 minutes until the carrot is softened and pork is cooked through.
Step 5
Add Sauce and cook for 2 minutes or until it thickens and glossy, coating the filling. Transfer the mixture into serving bowl. Lay out iceberg leaves, peanuts and spring onion on the side.
Step 6
To serve, spoon some mixture into a iceberg leaf. Top with peanuts and spring onion.