Pork san choy bow recipe

7 ratings Rate
  • Serves 4
  • 2mins to prepare and 8mins to cook
  • 630 calories / serving
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A spicy stir-fry pork dish, with the added crunchy texture of water chestnuts and cashew nuts, that can be made quickly for a tasty lunch or supper.

Heat a large wok and add the oils. When they begin to smoke slightly, add the onion, garlic, ginger and chilli. Stir-fry for 1 minute, then add the pork mince. Cook for 3 minutes until the meat is browned.

Add the carrot, mushrooms and water chestnuts, if using, and cook for 2 more minutes.

Pour in the soy sauce, oyster sauce and rice wine vinegar, cook for a further 2 minutes or until some liquid evaporates.

Remove from the heat and add the chopped coriander.

Place the gem leaves on a serving plate and top with the pork mix. Sprinkle over the toasted cashew nuts and serve with lime wedges on the side.

See more Chinese recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 1 tbsp vegetable oil
  • 1tbsp sesame oil
  • 1/2 onion, finely sliced
  • 2 garlic cloves, finely chopped
  • 2·5cm (1in) ginger, peeled
  • 1 red chilli, finely sliced
  • 500g (1Ib) pork mince
  • 1 carrot, cut into matchsticks
  • 125g (4oz) chestnut mushrooms, quartered
  • 75g (3oz) water chestnuts, sliced (optional)
  • 2tbsp soy sauce
  • 2tbsp oyster sauce
  • 2tbsp rice wine vinegar
  • 2tbsp coriander, finely chopped
  • 4 baby gem lettuce, outer leaves removed, to serve
  • 75g (3oz) toasted cashew nuts, chopped (optional), to serve
  • lime wedges, to serve
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  • Energy 2617kj 630kcal 31%
  • Fat 40g 58%
  • Saturates 12g 60%
  • Sugars 8g 9%
  • Salt 2.2g 37%

of the reference intake
Carbohydrate 13.6g Protein 54.3g Fibre 4g

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