San Choy Bow? San Choi Bow? Sang Choy Bau? Pork in Lettuce Cups? However you spell it, it sure tastes good.
This is my adaptation of a recipe given to me by a friend from work. I haven't changed the ingredients from her recipe, just simplified the cooking steps; although I do increase the amount of mushrooms just because that's the way our household likes it. I also try and increase the veges just a little.
The above picture is me trying to do "mise en place" but that really only works if you are working from a recipe and can check off your ingredients. San Chow Bow has become so popular that we have it at least once a fortnight and I don't use a recipe anymore. A prize to the first commenter who can tell me what is missing.
San Chow Bow
2–3 cloves garlic
500g/1 pound minced (ground) pork
1 Tbsp oil
100-150g mushrooms, sliced
1 – 2 medium carrots, grated
1 medium red pepper, sliced
1 Tbsp sweet chilli sauce
1 Tbsp sherry or rice wine
1 Tbsp oyster sauce
1 Tbsp Hoisin sauce
1 – 2 Tbsp soy sauce
Grated ginger (I cheat and used ginger from a jar)
Iceberg lettuce (optional)
1 – 2 cups bean sprouts
Sliced water chestnuts
¼ cup chopped mint, basil or coriander (I seldom have any on hand and - you don't really miss them)
Steamed rice to serve
Brown the pork in a non stick skillet (I don't use the oil)
Add the garlic
Add the mushrooms and cook til they soften
Mix all the sauce ingredients together and add to the pan
Add the red pepper
Reduce the heat and simmer for 8-10 minutes, adding the carrots for the last two minutes
Lastly add the bean sprouts and water chestnuts
Sprinkle with fresh herbs as desired
Serve in lettuce cups with some steamed rice
Alternatively, if you are as lazy as me, forget the lettuce and serve the pork mixture over rice in a bowl
Leftovers are great the next day despite the beansprouts and my friend tells me that it freezes pretty well too.