I love San Choy Bow. I find the contrast between the crisp lettuce leaves and the soft, salty filling addictive, although I have yet to master a way of eating the stuffed lettuce cups without half the juices running down my arms. Maybe I should add less filling, but where is the fun in that? Despite my fondness for this dish, I had not made it myself until quite recently. It turns out San Choy Bow is both quick and simple to make, and I am kicking myself for not learning to do so sooner.
Mr Grumpy has been complaining of late about the amount of money we spend on takeaway. Mind you, most of his complaints came the weekend after our nephew came to stay, so not only did we have an extra mouth to feed, but the mouth of a teenage boy. I don’t think we’ve been eating all that much takeaway, but in an effort take make Mr Grumpy just a little less grumpy, I’m trying to cook a bit more on weekends.
Weekends to me are a time for slowing down, so anything I cook has to be simple, delicious, and pulled together quickly with minimal effort on my part. As I am sure I am not the only one with this problem, I’ve decided to start a new monthly Take-Out, Fake-Out series. My plan is to include meals capable of rivalling any takeaway. First up – San Choy Bow.
Now that I have mastered San Choy Bow, it has started to creep into my everyday repertoire. The meat can be served over rice for the simplest of dinners, although I like to toss it with udon noodles for an even speedier meal. Make it with either pork or chicken mince, and whatever vegetables you have on hand. Do not, however, miss the water chestnuts. They add crunch and texture to the dish.
I know what we are having for dinner this weekend. What about you?