Sang Choy Bow

Sang Choy Bow from Dine-Rite on Vimeo.

You will need

1 Wok

1 cutting board

Gourmet knives


  • Iceberg lettuce leaves
  • 400g of pork mince
  • 1 small carrot
  • 1 stick of celery
  • 1/2 a small tin of bamboo shoots
  • 1/2 a small tin of water chestnuts
  • 2 tbsp peanut oil
  • 1 tbsp ginger
  • 1 garlic clove
  • 1/2 small red onion
  • 2 fresh shitake mushrooms
  • 2 tbsp of shao hsing wine or dry sherry
  • 1 tbsp light soy
  • 1 tsp white sugar
  • 1 tsp oyster sauce
  • 1/4 tsp sesame sauce
  • 1/2 bean sprouts
  • 1/4 cup spring onions
  • Handful of coriander


    1. Soak lettuce leaves in a bowl of water in the fridge while you prepare the meal.
    2. Slice finely small carrot, shitake mushrooms, celery stick, a small tin of bamboo shoots, a small tin of water chestnuts and put aside.
    3. Mix tablespoons of shao hsing wine or dry sherry, tablespoon of light soy, white sugar, oyster sauce and sesame sauce.
    4. Fry garlic, ginger, and peanut oil for 1 minute. Add onions and mushrooms and continue frying for another 20 seconds.
    5. Add pork mince and sauce mixture and fry until meat is cooked through. Throw in reserved sliced up vegetables. Just before serving, toss through spring onions, bean sprouts, coriander and sesame seeds.