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RECIPES
SANG CHY BOW
(CHINESE LETTUCE ROLLS)
Makes 4-6 servings
INGREDIENTS
2 cups (500g) ground pork
1 egg yolk
4 oz (120g) bamboo shoots, finely sliced
2 oz (60g) water chestnuts, finely diced
3 cloves garlic, finely diced
4 shitake mushrooms, diced (if fresh are
unavailable dried and reconstituted in water
are suitable)
2 green onions, finely sliced
2 tablespoons (30ml) vegetable oil
Sauce
1 tablespoon (15ml) soy sauce
1 tablespoon (15ml) oyster sauce
1 teaspoon (5ml) sesame oil
1 head Iceberg lettuce
METHOD
1. Combine the ground pork, egg yolk
and vegetables.
2. Set the Wok temperature to ‘High
Sear’. Add the oil, then the pork and
vegetable mixture and stir-fry until the
pork is cooked.
3. Add the sauce ingredients and cook for
one more minute.
4. Place the mixture into prepared lettuce
cups and serve.
SWEET POTATO, ZUCCHINI, BEAN
SHOOT AND TOFU STIR-FRY
Makes 4 servings
INGREDIENTS
2 tablespoons (30ml) peanut oil
1 medium sweet potato, peeled and diced
1 zucchini, cut into matchsticks
1 clove garlic, diced
1 teaspoon ginger, sliced into matchsticks
4 oz (100g) bean sprouts
5 oz (150g) firm tofu cut into slices
1 teaspoon sesame seeds
1 teaspoon (5ml) sesame oil
1 tablespoon (15ml) dark soy sauce
METHOD
1. Set the Wok temperature to ‘High
Sear’. Add the oil then the sweet
potato and cook for 2 minutes. Add the
zucchini, garlic and ginger. Continue
to cook for a few more minutes to
release the aromatics.
2. Add the remaining ingredients, continue
to cook for 2 minutes then serve.
Serve with grilled chicken or pork.
BEW600XL_IB_A10.indd 33 24/06/10 1:28 PM