San Choy Bow

I couldn't leave our culinary lucky dip in South East Asia without mentioning San Choy Bow. Thought to originate in China it's a huge hit with adults and children alike – everyone likes to get messy eating with fingers.

The dish is along similar lines to the Gorengs i.e. one pot wok, here it is:

San Choy Bow

8 Little Gem leaves

(if Little Gem not available use Iceberg -

smaller inner leaves)

500g pork mince (can use turkey mince -

or Quorn mince for a vegetarian option)

1 garlic clove or garlic paste

1 red chilli, finely chopped

150g chestnut mushrooms, finely chopped

6 spring onions, finely chopped

225g water chestnuts, rinsed and chopped

200g bean sprouts, chopped

3 tbsp hoisin sauce*

1 tbsp soy sauce*

1 tbsp sweet chilli sauce*

1 tbsp dry sherry or Shaoxing (Chinese rice wine)*

To garnish

50g bean sprouts

Handful of crushed, salted peanuts

Sweet soy sauce (Kecap Manis) for drizzling

Place lettuce leaves on serving plate

Combine the four ingredients marked * to make a sauce mixture

Over a high heat cook the mince, garlic, and chilli until the pork is cooked through. Add the mushrooms, onions, water chestnuts and bean sprouts until mixed through and sizzling.

Add the sauce mixture, stirring until completely combined with the pork mixture.

Place the pork mixture into the lettuce “cups” and sprinkle with bean sprouts. Serve the crushed peanuts and sweet soy sauce in small bowls so that guests can sprinkle and drizzle to taste!

As with most wok style dishes, it's cook and serve immediately. As is my usual mantra, do your prep ahead of the game.

A final “fusion” suggestion. Serve the dish with a stack of wraps – a larger more substantial version of the pancakes served with Peking Duck.

That's all on our culinary lucky dip tour for the moment – we'll be back!