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Pork San Choy Bow

Preparation Time: 15 minutes
Cooking Time: 5 minutes
Portions: 4


  • 1 tbsp. olive oil
  • 400g minced lean pork
  • 6 spring onions, sliced
  • 2 cloves garlic, crushed
  • 1 small piece ginger, peeled and chopped
  • 4 sticks celery, diced
  • 1 red capsicum, seeded and diced
  • 100g mushrooms, diced
  • 1 cup cooked rice
  • 1 tsp. cornflour
  • 2 tbsp. reduced-salt soy sauce
  • 1 tbsp. fish sauce
  • 1 tbsp. chilli sauce
  • 1 tbsp. rice wine vinegar (OR cider vinegar)
  • 1 cup mung bean shoots (optional)
  • 8 iceberg lettuce leaves


  1. Heat oil in wok or fry pan. Cook pork quickly until separate and cooked through, then set aside leaving oil in pan.
  2. Place onions, garlic, ginger, celery, capsicum, mushrooms and rice into the hot pan and cook gently, stirring until softened.
  3. Return the pork to the pan and mix well.
  4. Combine cornflour, sauces and vinegar in a small bowl, add to the pork mixture with the bean shoots and stir through until bean shoots are wilted and mixture has thickened slightly.
  5. Place two crisp lettuce leaves on each serving plate and spoon the filling onto each leaf. Serve immediately.
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