Pork & Ginger Sang Choy Bow – quick, easy, tasty, budget mid- week meal

sang-choy-bow-web

It’s a bit messy to eat but oh so good!  Perfect for those who like to eat with their fingers, my two who do loved this dinner!!!

Sang Choy Bow is a great quick and easy lunch or dinner that can be made, literally in minutes.  Just what you need right, for this hectic time of year?  It’s easy on the budget and a really good one to have in your repertoire especially for those nights when you don’t have much time to cook.  I really like the flavours in this one.

Pork & Ginger Sang Choy Bow

10 minutes

10 minutes

4

Ingredients

  • 1 Tbsp olive oil
  • 500g pork mince
  • 1 red capscium, thinly diced
  • Juice of 1 lime
  • 2 Tbsp fish sauce
  • 2 tsp sugar
  • 1 garlic clove, crushed
  • 2cm knob of ginger, finely grated
  • 1 long red chilli (optional), finely diced
  • 1/4 C mint, roughly torn
  • 8 - 12 iceberg lettuce leaf cups
  • Brown rice & soy sauce to serve with it (optional)
  • if you want to make it a bit fancier and crunchier you could add a handful of beansprouts, a few sliced water chestnuts and some chopped peanuts but it tastes great without as well.

Instructions

  1. Heat the olive oil in a wok or large frying pan and stir fry the mince for 3 - 4 minutes, breaking up the lumps.
  2. Add the capsicum and stir fry for another 2 - 3 minutes
  3. Add ginger, garlic, juice, fish sauce, sugar and chilli (if using) and stir fry for another couple of minutes
  4. Remove from the heat and then stir the mint through.
  5. Plate up the lettuce cups and add the mince mixture on top, add any other toppings if using and some extra mint leaves.
  6. Serve with brown rice if you like as it's a good way to mop up the inevitable mess but entirely optional.
http://www.boiledeggsandsoldiers.com/2014/12/pork-ginger-sang-choy-bow-quick-easy-tasty-budget-mid-week-meal/
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2 comments on “Pork & Ginger Sang Choy Bow – quick, easy, tasty, budget mid- week meal

  1. peregrinationgourmande
    March 12, 2015 at 5:53 am

    Hey! I’m not used to eat pork but I’l like to try this with beef. xx cathy

    • Vicki
      March 12, 2015 at 10:22 pm

      Beef would be great too, let me know how you go. x

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