As we emerge from our second lockdown of the year, we can reflect on some positives. More time spent with family. PLENTY of time spent tidying up the house. Perhaps a more restful long weekend than we may have otherwise had. There were of course a few negatives. Perhaps most annoying is the extremely unnecessary panic buying.
The phrase we’ve heard more in the last year than ever before. We need not go into the politics of why and why not. What we do need, is a good recipe that can be whipped together with every day ingredients. Something to help us avoid the shops, and by extension, the panic. Our faithful food dude Blake Proud certainly isn’t one to panic buy, so this weekend he did things right. He whipped up a simple, easy San Choy Bow.
For those who haven’t had this delicious meal, it’s basically a fancy lettuce wrap. Originating from China, the dish is traditionally made with pigeon meat (something different I suppose…) but is usually made in Australia with beef or pork mince. As Blake explains, there’s no one way to make San Choy Bow. You can go as traditional as you like (watch out neighbourhood birds), or you can adjust it more to your tastes.
Blake’s Easy San Choy Bow
1 tbl peanut oil / olive oil
1 big garlic clove
1 knob ginger
1 medium heat green chilli
2 keffir lime leaves
1 tbl fixed fresh lemon grass
500g pork mince
6 mushrooms diced
1 cup frozen mixed carrot, peas and corn
2 tbl soy sauce
2 tbl Oyster Sauce
1 TSP sweet soy
1 TSP sesame oil
2 TSP mirin
1 TSP corn flour
1. Heat oil in a wok or pot to medium / low heat
2. Toss in Garlic, ginger, chilli, shallot, lemon grass and keffir lime and sauté until fragrant and infused.
3. Toss in your meat and ramp up the heat a little until sizzling. Once meat has cooked through toss in the mushroom and veggies of your choice and combine.
4. Toss in your sauce ingredients and combine well until thickened.
5. Pick out your keffir lime leaves and serve in cos lettuce leaves or baby ones for mini San Choy bows and garnish with crispy fried shallot, corriander, fresh chilli if you like it Hot and a squeeze of lime juice
To hear the full chat with Blake, check out the podcast below: