Homemade Sang Choy Bow - NUBODY
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February 09, 2017

INGREDIENTS
  • 250 g / 9 oz chicken mince (you can also use pork or turkey mince)
  • 4 iceberg lettuce cups
  • 1 clove of garlic
  • 1 teaspoon of chopped ginger
  • 4 spring onions (shallots)
  • 125 ml / 4 fl oz of frozen or fresh peas
  • 125 ml / 4 fl oz of chopped mushrooms
  • 1 small tin of corn 
  • (or chopped baby corn)
  • 5 green beans, chopped
  • 1 tablespoon ketchup manis (sweet soy sauce), tamari or soy sauce
  • 1 tablespoon olive oil
  • Splash of sesame oil

METHOD

  1. Make sure all ingredients are chopped up into small pieces and ready to go, before you start heating the pan. 
  2. Place the oil in a frying pan (or wok if you have one) and heat for a minute, before adding the garlic, ginger and spring onions (chilli is optional). 
  3. Cook for around one minute, then add the chicken mince and cook while constantly stirring and mixing.
  4. Once the mince has cooked through, add in all the chopped vegetables and all the sauces, stirring for a few minutes until the sauces are mixed through. 
  5. Place a few big spoonfuls inside the iceberg lettuce cups, fold the ends over, roll in the sides and enjoy!

NOTE: This recipe makes around four or so portions, so is ideal for two people. Just double the amounts to feed more people!

ALLERGY NOTES: 
Soy allergy: omit the ketchup manis, you can use a pinch of salt if you like.
Sesame allergy: omit the sesame oil.