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San Choy Bow Salad Bowl
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
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- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp sweet chilli sauce
- 3 tbsp water
- 2 tbsp extra virgin olive oil
- 1 brown onion
- 200 g mushrooms
- 250 g baby corn spears (approx 8)
- 150 g tin water chestnuts
- 2 cloves garlic, crushed
- 1 tsp ginger, minced (about 2cm of ginger)
- 300 g chicken mince
- 1 large iceberg lettuce
- 1/4 cup crushed peanuts
- 1/4 cup spring onion, finely chopped (optional)
Instructions
- Combine soy sauce, oyster sauce, sesame oil, sweet chilli sauce and water and mix well to make the sauce.
- Heat the oil in a large frying pan on a medium heat.
- Place the onion, mushroom, baby corn and water chestnuts in a food processor until finely chopped but not mushy.
- Place the garlic and ginger into the hot frying pan and saute for 1 minute, careful not to burn them. Add the mince and turn the heat up to high and cook until white.
- Add the chopped vegetables and saute for 2 minutes, stirring occasionally. Pour over the sauce and cook for another 10 minutes or until golden brown.
- Roughly chop the iceberg lettuce and then top with cooked mixture and garnish with crushed nuts and spring onion to serve.
Notes
- Vegetarian option: Use your favourite plant-based mince instead of chicken here.
- Pork or turkey mince will also work well instead of the chicken mince.
- Tin water chestnuts are available from most major supermarkets or Asian supermarkets. They are not essential but provide a fresh and crisp texture that is commonly used in Chinese restaurants.
- 1 large iceberg lettuce should be enough for 4 people but you may need more if they are on the smaller side.
- Prep Time: 5 mins
- Cook Time: 15 mins
