San Choy Bou Recipe with NoriCourse: LunchDifficulty: Easy
This San Choy Bou Recipe with Nori is an easy, show stopping starter, or can be served as a light lunch. Adding nori to the meal adds some beautiful umami flavour.
3 Baby Cos heads
2 garlic cloves (minced)
2cm ginger (minced)
1/3 cup fresh spring onion (chopped)
500g lean pork mince
1 tsp vegetable oil
1 tsp sesame oil
1 cup bean sprouts
1 can water chestnuts (chopped)
1 tsp mirin
1 tbsp soy sauce
2 tbsp oyster sauce
2 tsp nori
1 tsp chilli seaweed and sesame seasoning
- Wash baby cos lettuce and separate each leaf individually, these will be used as little bowls for the mince.
- Heat frying pan/wok until hot then add vegetable oil, garlic, and ginger and fry for 1 minute. Add the mince and cook for 2-3 minutes.
- Add sesame oil, soy sauce, oyster sauce, water chestnuts, and mirin. Stir-fry for a few more minutes or until it is heated through. Place beansprouts and spring onion in the frying pan for another minute.
- Spoon pork mixture into lettuce leaves. Sprinkle with nori and chilli sesame and seaweed seasoning for extra taste.