Sang Choy Bow with Summer Shoot

Sang Choy Bow with Summer Shoot


15 Minutes



For 4 people

  • 1 red onion, thinly sliced
  • 1 medium red capsicum, thinly sliced
  • 750 grams pork mince
  • 8 large iceberg lettuce leaves
  • 1 tablespoon(s) lime juice
  • 1 tablespoon(s) canola oil
  • 2 teaspoon(s) white vinegar
  • 1 teaspoon(s) sambal oelek*
  • 1 packet of Flowerdale Farm Summer Shoots
  • 2 tablespoon(s) light soy sauce
  • 150 grams snow peas
  • 1 trimmed celery stalk, chopped finely
  • 2 cloves garlic, crushed

Adjust Quantity


  1. Heat the oil in wok. Stir-fry pork and garlic for about 5 minutes or until pork changes colour and strain off excess cooking juices.
  2. Add snow peas, sambal oelek, lime juice, capsicum, celery, red onion, soy sauce and vinegar. Stir-fry until vegetables are just tender. In the last 30 seconds of cooking, add half the packet of Summer Shoots and cook until they wilt.
  3. Divide pork mixture among lettuce leaves and garnish with remaining Summer Shoots. * Sambal oelek is chili based sauce commonly used in Asian cuisine and available from most supermarkets.