recipes
Sang Choy Bow in Lettuce Cups
Served in lettuce cups a tasty mixture of pork and vegetables with touch of oriental flavours.
serves 6
10 min prep
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ingredients
| 1 tablespoon oil ½ teaspoon sesame oil 1 clove garlic, peeled and crushed 500g pork mince 190g can water chestnuts, drained and sliced in half ½ cup dried mushrooms, soaked & drained 2 cups frozen Birds Eye Country Harvest - Carrots, Peas & Corn 2 spring onions, chopped 2 tablespoons soy sauce 1 tablespoon oyster sauce 1 tablespoon dry sherry 6 medium iceberg lettuce leaves, for cups Chopped fresh coriander, for garnish |
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instructions
step 1
Heat oils in a wok or large frying pan; add garlic and pork mince and cook over medium heat until pork has browned, stirring continually.
step 2
Add water chestnuts, mushrooms, frozen Birds Eye Country Harvest vegetables and spring onions to pan, cook for 3-4 minutes. Stir in soy sauce, oyster sauce and dry sherry, simmer until heated through, stirring occasionally.
step 3
Spoon mixture into prepared lettuce cups and top with chopped coriander.
recipe tip
Pinenuts can be used as an alternative to water chestnuts.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 874kJ (209Cal) | 437kJ (104Cal) |
| Protein | 19.2g | 9.6g |
| Fat - Total | 9.8g | 4.9g |
| - Saturated | 2.7g | 1.3g |
| Carbohydrate | 8.6g | 4.3g |
| - Sugars | 4.0g | 2.0g |
| Dietary Fibre | 3.4g | 1.7g |
| Sodium | 651mg | 325mg |
| Potassium | 499mg | 249mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Sang Choy Bow in Lettuce Cups
Sang Choy Bow in Lettuce Cups
Served in lettuce cups a tasty mixture of pork and vegetables with touch of oriental flavours.
ingredients
1 tablespoon oil
½ teaspoon sesame oil
1 clove garlic, peeled and crushed
500g pork mince
190g can water chestnuts, drained and sliced in half
½ cup dried mushrooms, soaked & drained
2 cups frozen Birds Eye Country Harvest - Carrots, Peas & Corn
2 spring onions, chopped
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon dry sherry
6 medium iceberg lettuce leaves, for cups
Chopped fresh coriander, for garnish
instructions
step 1
Heat oils in a wok or large frying pan; add garlic and pork mince and cook over medium heat until pork has browned, stirring continually.
step 2
Add water chestnuts, mushrooms, frozen Birds Eye Country Harvest vegetables and spring onions to pan, cook for 3-4 minutes. Stir in soy sauce, oyster sauce and dry sherry, simmer until heated through, stirring occasionally.
step 3
Spoon mixture into prepared lettuce cups and top with chopped coriander.
serves 6 10 min prep recipe tip
Pinenuts can be used as an alternative to water chestnuts.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au