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San Choy Bow with Pickled Vegetables

San Choy Bow with Pickled Vegetables

This delicious San Choy Bow with Pickled Vegetables is the perfect Asian dish.

San Choy Bow with Pickled Vegetables

Serves 4-6

1 cup white vinegar

3⁄4 cup caster sugar

2cm-piece ginger

1 carrot

1⁄2 small daikon

1 cucumber

Peanut oil

25g dried cellophane or rice vermicelli noodles, slightly broken

1kg Basic Asian Mince

227g water chestnuts

1 tbsp soy sauce

1 tbsp oyster sauce

2 tsp cornflour

2 baby cos hearts or 1 iceberg lettuce

Coriander

Hoisin sauce

 

Heat vinegar, sugar, thinly sliced ginger and 1⁄2 teaspoon salt over medium heat until sugar dissolves. Cool to room temperature. Julienne carrot and daikon with thinly sliced cucumber in a glass or ceramic bowl. Pour over vinegar mixture, toss well to coat and marinate for 30 minutes to an hour to allow flavours to develop.

Add enough oil to a frying pan to come 1cm upside of pan. Heat over medium heat until it reaches 180 ̊C or begins to smoke slightly. Quickly drop noodle in oil in small batches (noodle will puff up instantly if the oil is hot enough). Drain on paper towel. Drain all but 2 tablespoons of oil from pan.

Increase heat to medium-high, cook mince for 3 to 4 minutes, breaking up clumps with a wok charn or wooden spoon. Add drained and finely chopped chestnut. Combine soy, oyster sauce, cornflour and 1⁄3 cup water, mixing well. Add to mince mixture and cook for 1 to 2 minutes or until coated.

Serve mince in lettuce cups, top with drained pickled vegetables and crunchy fried noodles. Garnish with coriander. Serve with hoisin sauce.

 

Our Basic Asian Mince can also be used to make this tasty Asian Vegetable Soup with Dumplings

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