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
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
- Mix cornflour with 1 tablespoon water until lump-free. Then add remaining sauce ingredients and mix.
- 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.
- 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.
- Add all the vegetables. Cook for 2 minutes until the carrot is softened and pork is cooked through.
- Add in the sauce and cook for 2 minutes or until it thickens and glossy, coating the Filling.
- 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
Written By
Cheltenham Early Learning Centre’s Chef Vivian