Sang Choy Bow with Summer Shoot

Sang Choy Bow with Summer Shoot


15 Minutes



For 4 people

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