Chicken and vegetable sang choy bow
By Christine Syme, East Ballina, NSW
Serving size: Serves 6
Cuisine type: ChineseCooking time: Less than 30 minutes
Course: EntreeFavourite flavours: Chicken,
Salad
Chicken and vegetable sang choy bow by Christine Syme, East Ballina, NSW.
INGREDIENTS
¼ x 250g packet rice vermicelli
1 tablespoon oil
500g chicken or pork mince
2 garlic cloves, crushed
2 teaspoons finely grated ginger
1 teaspoon sambal olek
4 cups finely chopped mixed vegetables
2 tablespoons oyster sauce
2 tablespoons chilli sauce
¼ cup chopped mint leaves
¼ cup chopped coriander
12 iceberg lettuce leaves
4 green onions, thinly sliced
METHOD
- Place rice vermicelli in a bowl. Cover with boiling water. Stand for 5 minutes, until tender. Drain well.
- Meanwhile, heat oil in a large wok on high. Brown mince for 4-5 minutes, breaking up with the back of a spoon.
- Add garlic, ginger and sambal olek. Stir-fry for 1 minute. Add vegetables and stir-fry for a further 3-4 minutes, until tender. Add sauces, rice vermicelli, mint and coriander. Stir-fry for 2-3 minutes, until heated through.
- Spoon into lettuce cups. Serve topped with onion.
Top tipWe used a combination of corn, carrot and broccolini.
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