I am so far behind on my cookbook challenge! Weeks have been skipped and posting is behind. Whoops!
During Week 44 I was concentrating on trying my best to be healthy… I sometimes get a little carried away with this cooking thing and before you know it, far too many cupcakes have been baked and many carbolicious dinners consumed. So I turned to the Women’s Weekly Lean Food Cookbook for my inspiration. And it came in the form of sang choy bow. I love this dish, and have actually made it before, but usually as an entree of finger food option at parties. I was hoping it would be filling enough to count for dinner – and yes it was!
The boy picked a rather wonky looking lettuce, so getting a decent lettuce cup was seriously hard. And the result was a touch messier, but it didn’t hamper the taste at all! I think I may add these to my healthy rotation of dinners – alongside the salad and poached chicken.
Sang choy bow
Via AWW Lean Food
2 teaspoons sesame oil
500g lean pork mince
1 small brown onion, chopped finely
1 clove garlic, crushed
1 cm piece fresh ginger, grated
2 tablespoons water
100g shiitake mushrooms, chopped finely
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon lime juice
2 cups bean sprouts
4 green onions, sliced thinly
¼ cup coarsely chopped coriander
12 large butter lettuce leaves
- Heat oil in wok or large frying pan; stir fry pork, brown onion, garlic and ginger until pork is just changed in colour
- Add the water, mushrooms, sauces and juice, stir fry until mushrooms are just tender. Remove from heat, add sprouts, green onion and coriander, toss gently to combine.
- Divide lettuce leaves amongst serving plates, spoon filling into leaves.