Tasty San Choy Bow in just 30 minutes

Tasty San Choy Bow in just 30 minutes

At Sydney Early Education Centres, we love to encourage our children to try a variety of different foods and textures at mealtimes. San Choy Bow is a fantastic meal for children of all ages to explore a variety of flavours and textures and best of all you can eat it with your hands!

This San Choy Bow recipe is nut-free and was created by our Cheltenham chef, Vivian. It features a tasty pork filling, with vermicelli noodles served in a lettuce cup. This is a speedy little recipe that takes less than 30 minutes to prepare.

San Choy Bow – Serves 8

San Choy Bow Image

Ingredients

Sauce

  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 1/2 tsp cornflour
  • 3 tbsp water

Filling

  • Vegetable oil
  • 50g vermicelli noodle
  • 1 clove large garlic, minced
  • 1/2 onion
  • 1 carrot
  • 300g pork mince
  • 200g canned water chestnuts
  • 200g bamboo shoots
  • 5 button mushrooms

Serve with

  • Cos lettuce or iceberg lettuce cups
  • Shallots, chopped

Method

  1. Mix cornflour with 1 tablespoon water until lump-free. Then add remaining sauce ingredients and mix.
  2. Heat up enough oil in a deep and dry saucepan, then fry the vermicelli noodle bit by bit. Make sure the oil must be hot enough to puff the noodles up.
  3. Heat oil in a wok over high heat. Add garlic, give it a quick stir then add the onion. Cook for 1 minute then add in the pork. Cook the pork until it turns white.
  4. Add all the vegetables. Cook for 2 minutes until the carrot is softened and pork is cooked through.
  5. Add in the sauce and cook for 2 minutes or until it thickens and glossy, coating the Filling.
  6. Lay out lettuce leaves. Spoon some filling into each lettuce leaf. Top with a little shallot, bundle it up and enjoy!

We truly hope your children enjoy this dish. If you would like to find out more about our centres you can book a tour or send us a message


Chef Vivian from CEEC
Cheltenham Early Learning Centre’s Chef Vivian

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