Beef and Veal San Choy Bow

Ingredients

• 100g vermicelli noodles
• 2 tablespoons sesame oil
• 500g beef and pork mince
• 1 tablespoon grated ginger
• 1 teaspoon crushed garlic
• 4 chopped spring onions
• 1 tin water chestnuts chopped
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 grated carrots
• 1 grated zucchini
• Bunch of lettuce leaves
• Sesame seeds to garnish

Method

1. Pour bowling water to cover vermicelli noodles to soften, about 5 minutes. Then drain and cut into pieces with scissors
2. Heat sesame oil in med/hot frypan, add mince and stir until broken up. Once browned, add garlic, ginger, spring onions, carrots and zucchini. Cook until carrot is soft.
3. Then add water chestnuts, soy sauce and oyster sauce. Cook for a few minutes, then stir in vermicelli noodles.
4. Serve on lettuce leaves and garnish with sesame seeds

Product used in recipe

• Valcom - Valcom Bamboo Shoot Slices