We absolutely love Chinese food, especially san choy bow. Over the years we have frequented many Chinese restaurants, but these outings have been on the decline lately, as we usually end up feeling pretty yucky after eating the pretty greasy faire which tends to be served up in Australian and American establishments…and then there’s that pesky MSG.
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Neither of us are willing to give up on our Chinese fix though, so I have just had to roll up my sleeves and spend some time getting creative in the kitchen.
One of my husband’s go to dishes has always been San Choy Bow. Although I am quite partial to it as well, I have to admit I always avoid it in restaurants, as there is no elegant way of eating that stuff and I always end up with grease running down my arm and all over my clothes….very attractive!
When I served this version of san chop bow up for dinner the other night my toddler gobbled it up (sans the lettuce leaves) and my husband declared it to be the best San Choy Bow he has ever had. The traditional way to eat it is of course wrapped up in a smallish lettuce leaf, but I tend to serve mine in big romaine leaves and eat them burrito style. The next day I always enjoy any leftovers with some raw carrot and zucchini ‘noodles’ made with a vegetable spiralizer which is really yummy!
If you have to smuggle vegetables for yourself, your husband or your kids then this pork and vegetable san choy bow is a great recipe, as those veggies are well hidden in the mixture.
- 3 tbsp olive oil
- 3 tbsp soy sauce
- 3 tbsp oyster sauce
- 1 tbsp ginger powder
- 3 tbsp sesame oil
- 2 cloves garlic minced
- 1 lb pork mince aim for pasture raised and organic
- 1 large grated carrot
- 1 large grated zucchini
- 10 Crimini mushrooms chopped finely
- 1 celery stalk chopped finely
- 2 spring onions chopped finely
- leaves Lettuce alternative: raw carrot and zucchini noodles
- Toasted sesame seeds and chopped spring onions to serve
Whisk together olive oil, soy sauce, oyster sauce and ginger powder in a jug.
Heat sesame oil in a wok until very hot and add garlic followed by the pork mince. Using a whisk, stir fry and 'mash' the pork until half-browned.
Add the spring onions and half of the oil mixture and continue mashing until all pork granules are the size of green peas, or smaller.
Add chopped mushrooms, carrot, zucchini, celery and the rest of the oil mixture.
Stir fry for 5 minutes.
Serve in trimmed lettuce leaves and top with toasted sesame seeds and spring onions.
As an alternative serve prepared pork mixture on raw carrot and zucchini noodles with a sprinkle of toasted sesame seeds and spring onions.
I used a vitamix for 'grating' the carrot, zucchini and mushrooms to make it quicker but a traditional grater would work just fine.