cook Julie Goodwin whips up a great summer meal.
San Choy Bow
Makes about 3 cups of mixture - 8 full size or 16 mini portions.
Prep time: 5 minutes
Cooking time: 10 minutes
1 tablespoon peanut oil
1 brown onion, finely chopped
2 cloves garlic, finely chopped
3cm piece ginger (about 1 tablespoon) finely grated
1 small red chili, deseeded and finely chopped
500 grams pork mince
1 x 230g tin water chestnuts, chopped
1 teaspoon sesame oil
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 teaspoons cornflour
3 shallots (spring onions), finely sliced
2 tablespoons toasted sesame seeds
8 iceberg lettuce leaves, washed and trimmed
Heat oil in a frying pan over medium heat, and add the onion, garlic, ginger and chili and stir fry until fragrant.
Add the mince and stir until cooked. Add the water chestnuts, followed by the sesame oil, oyster and soy sauces.
Dissolve the cornflour in one quarter of a cup of water and add to the pan. Stir for another couple of minutes until the cornflour has cooked out.
Take the pan off the heat and stir through the shallots. Serve a generous spoonful on a lettuce leaf, topped with bean sprouts and sprinkled with sesame seeds.