San Choy Bow

TOTAL TIME

20mins

Ingredients

500g ground pork

10g garlic -minced

20g ginger -minced

1 onion (200g)

16 lettuce leaves (cut large ones in half; about 4 leaves per person)

1/3 carrot]

150g young corn

8 tbsp Yakiniku Gluten Free Japanese BBQ Sauce

2 tbsp water

1 tbsp sesame oil

40g peanuts

4–5 sprigs coriander

For thickening

(A)1/2 tbsp potato starch or cornstarch

(A)1 tbsp water

Method

Finely chop the onion. Cut the young corn into 1 cm pieces. And then peel and julienne the carrot.
Roughly crush the peanuts. Chop the coriander into bite-sized pieces.
Heat sesame oil in a frying pan over low heat and sauté the garlic and ginger. Once fragrant, add the onion and cook over medium heat until translucent. Add the ground pork and cook until the meat changes color, then add the young corn.
Once everything is cooked through, add the water and Yakiniku Gluten Free Japanese BBQ Sauce, and mix well. Combine the thickening ingredients (A) and add to the pan while stirring, then heat until thickened.
Serve the mixture in a dish and garnish with lettuce, carrot, peanuts, and coriander. Wrap the filling in the lettuce leaves and enjoy.

Products used

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