San Chow Bow, sung choi bao, san choy bau or whatever you call it is fresh, quick, healthy and delicious.
We love to serve san chow bow when we have a large party. You can cook the dish ahead, up to adding the fresh vegetables and have the lettuce washed and drained in the fridge. Everyone helps themselves and no washing plates. What’s not to like.
It’s all about textures
As the whole dish takes about 5 minutes to make the vegetables retain their crunch and eating a mouthful gives loads of different texture from the crunchy celery to the soft mushrooms.
Cold crunchy iceberg
Poor old much maligned iceberg lettuce is at the top of the class for san chow bow. Once it is halved and rinsed, drain the halves then pop into plastic bags in the fridge cut side down to drain further. The crispness and crunch of iceberg is delicious when it meets the hot san chow bow.
Watch How To Make San Chow Bow
Please scroll to the bottom for the recipe
Ring the changes with the mince/ground meat
You can use whatever mince/ground meat you like. Think turkey, chicken, beef, lamb or even prawns make a great san chow bow.
Check out some more quick Asian, winning recipes
click on the link…..Ginger and Shallot/Scallion Ramen Noodles
click on the link for the recipe…..Chicken Yakisoba
click on the link…..Stir Fried Pork and Sesame Udon Noodles
What’s your favourite ingredients for San Chow Bow? We would love to hear from you in the comments below when you make this very tasty and easy San Chow Bow.
Super quick, healthy and delicious. San Chow Bow is great to serve at a party and no washing up of plates. We like.
- 1 medium carrot, peeled and shredded
- iceberg lettuce, cut from the top through to the bottom, washed, drained and chilled
- 2 tablespoons fresh ginger, finely julienned
- 1 tablespoon garlic, finely chopped
- 250g (9 ounces) fatty pork mince/ground (you can use whatever mince you like)
- 1/2 small red onion, cut into thin slivers
- 1/2 cup dried shiitake mushrooms, rehydrated and sliced, or use fresh shiitake
- 3 tablespoons shaoxing cooking wine or dry sherry
- 1 teaspoon white sugar
- 1 teaspoon fine white pepper
- 2 teaspoons oyster sauce
- 1 teaspoon sesame oil
- 1 stick of celery, finely diced
- 2 tablespoons light soy sauce
- 1 cup fresh bean sprouts
- 1/4 cup shallots/spring onions/scallions
- coriander to garnish (optional)
- heat wok or large frypan and add oil
- add ginger and garlic and stir fry for 1 minute
- crumble pork mince into wok and stir fry for 2 minutes
- add onion and stir fry for 30 seconds
- pour in soy sauce, sesame oil, oyster sauce , shoaxing wine, sugar, pepper and stir through pork
- next add celery and toss for 30 seconds
- now add carrots and toss for 30 seconds
- add mushrooms and toss through
- add sprouts and shallots and toss through
- serve with lettuce cups
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g
So Cooper has now decided that he likes to eat Mulberries and makes a b-line for the orchard, hoping to find fallen fruit whenever we go for a walk!