Pork san choy bow recipe

  • 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.

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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
  • Energy 2615kj 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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