Pork and Vegetable San Choy Bow
Make sure to check the labels of the sauces you are using so as to avoid MSG. You absolutely need to mash the pork with a whisk while in the frying stage in order to get the right texture with this one or it just won't taste as good.
Servings: 4 serves
- 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.
Calories: 277kcal | Carbohydrates: 6.7g | Protein: 16.5g | Fat: 20.7g | Saturated Fat: 2g | Sodium: 376mg | Fiber: 1.5g | Sugar: 2.5g