Sang Choy Bow Food
SANG CHOY BOW
Make this part of your Asian banquet. I use Changs brand noodles. Don't add the noodles until you are ready to serve as they will loose their crunch.
Provided by Stardustannie
Categories Lunch/Snacks
Time 30m
Yield 8 appitisers, 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in wok or large frying pan, stir fry pork and garlic for about 5 minutes or until pork changes colour and is cooked through.
- Stir in water chestnuts, sambal, juice,capsicum, celery, sauce and vinegar; cook stirring, until vegetables are just tender. Remove from heat; stir in noodles.
- Place two lettuce leaves on serving plates; fill with pork mixture and top with sliced spring onion.
Nutrition Facts : Calories 738.3, Fat 51.1, SaturatedFat 16.5, Cholesterol 135, Sodium 749.5, Carbohydrate 33.2, Fiber 4.4, Sugar 5, Protein 36.7
SANG CHOY BOW
Our whole family loves this recipe, taken from the CSIRO Total Wellbeing Diet book. I usually add a bit more chilli, either while cooking or later depending on whether or not the kids are eating it.
Provided by Jacqui from Oz
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut whole leaves from the lettuce head to form cups (trim if needed).
- In a bowl, mix together oyster sauce, soy sauce, sesame oil, cornflour, chilli and egg - set aside.
- Heat oil in large frying pan over high heat, add ginger and garlic and cook for 1 minute. Add pork and cook, stirring to break up any clumps, until brown and cooked. Drain off any liquid.
- Return pan to heat and add water chestnuts and noodles and cook for 4 minutes. Stir in the oyster sauce mixture and cook for 10 minutes or until sauce has thickened. (this is where I usually taste and add more chilli and any of the sauces you think it might need) Leave the mixture to cool slightly.
- Put pork mix in middle of table, along with spring onion and hoisin sauce and let everyone help themselves to fill their lettuce leaf cups. Delicious but slightly messy and fun!
Nutrition Facts : Calories 451.6, Fat 30.7, SaturatedFat 9.4, Cholesterol 118.6, Sodium 612.7, Carbohydrate 22.5, Fiber 2.9, Sugar 4.1, Protein 21.5
PRAWN SANG CHOY BOW
This is a seafood version of the popular Chinese appetizer of minced pork and vegetables wrapped in lettuce leaves. I also do a vegetarian version which I will post when I find that recipe.
Provided by Wendys Kitchen
Categories Chinese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat sesame and olive oil in wok over medium heat.
- Add spring onions, garlic and ginger and cook 1 minute.
- Turn heat to high and add prawn meat, water chestnuts, chile, coriander root, coriander leaves and black pepper and stir-fry 3 minutes.
- Remove from heat, season to taste and add lime juice.
- To serve: with a slotted spoon scoop mixture into lettuce-leaf cups and serve.
Nutrition Facts : Calories 138.2, Fat 4.3, SaturatedFat 0.6, Cholesterol 157.5, Sodium 711.6, Carbohydrate 6.8, Fiber 0.8, Sugar 1.2, Protein 17.5
SAN CHOY BAO
My version of san choy bao
Provided by lnguyen
Time 20m
Yield Serves 4
Number Of Ingredients 23
Steps:
- Soak the shitake mushrooms in warm water for 10min or until soft. Keep the mushroom water for the cornflour mix.
- Combine all the sauce ingredients except the cornflour. Adjust to your liking.
- Heat the oil in a wok, add garlic and chilli. Fry for 1 minute. Add the pork mince and fry until slightly browned.
- Add the mushrooms, water chestnuts, shallots and fry for 1-2 min.
- Add the coriander and tofu
- Add the sauce, then add the cornflour mix to thicken.
- spoon into the lettuce leaves
- traditional garnish - just add coriander and sesame seeds, or
- untraditional - try chopped peanuts, coriander, and a dash of lime!
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5/5 (71)Total Time 20 minsCategory Appetizer, DinnerCalories 253 per serving
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5/5 (71)Total Time 20 minsCategory Appetizer, DinnerCalories 253 per serving
- Heat oil in a wok or large skillet over high heat. Add garlic and ginger, give it a quick stir then add onion.
- Add all the vegetables. Cook for 2 minutes until the carrot is softened and pork is cooked through.
SANG CHOY BOW RECIPE - HEALTHIER. HAPPIER. QUEENSLAND.
Method. Heat oil in wok or non-stick frypan. Cook pork quickly until separated and cooked through, then set aside leaving oil in pan. Place onions, garlic, ginger, celery, capsicum, mushrooms and rice into the hot pan and cook gently, stirring until softened. Return the pork to the pan and mix well.
From healthier.qld.gov.au
Servings 4Estimated Reading Time 1 minCategory Light Meals,Dairy FreeTotal Time 20 mins
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From foodtolove.co.nz
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“Sang choy bow” is how the cookbook spelt it, but there are so many variations (san choi bao, sung choi bao, san choy bau etc) as with a lot of Chinese food translations. It is basically minced meat sitting in a lettuce leaf. The beauty of this dish is that you can add whatever ingredients you want or have on hand for the filling and use whatever lettuce you like best. I …
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