Name: Ham and turkey san choy bow
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 1 1/2 cup leg ham finely chopped; 1 1/2 cup cooked turkey finely chopped; 150 gram oyster mushrooms finely chopped; 225 gram can water chestnuts; 3 sliced green onions; 2 centimetre piece grated ginger; 2 birdseye chillies seeded and finely chopped; 1 garlic clove crushed; 1/4 cup hoisin sauce; 1 tablespoon light soy sauce; 1 tablespoon sweet chilli sauce; 1 tablespoon dry sherry; 8 iceberg lettuce; serve topped with beansprouts sliced chilli and extra sliced green onion

Ham and turkey san choy bow

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Serves 4

Prep

20M

Cook

10M

Total

30M

Ingredients

1 tablespoon peanut oil

1 1/2 cup leg ham finely chopped

1 1/2 cup cooked turkey finely chopped

150 gram oyster mushrooms finely chopped

225 gram can water chestnuts

3 sliced green onions

2 centimetre piece grated ginger

2 birdseye chillies seeded and finely chopped

1 garlic clove crushed

1/4 cup hoisin sauce

1 tablespoon light soy sauce

1 tablespoon sweet chilli sauce

1 tablespoon dry sherry

8 iceberg lettuce

serve topped with beansprouts sliced chilli and extra sliced green onion

Method

1.Heat 1 tablespoon peanut oil in a wok on high. Stir-fry leg ham, turkey and oyster mushrooms for 4-5 minutes, until lightly browned.

2.Drain water chestnuts and finely chop. Add to pan with green onions, grated ginger, birdseye chillies and crushed garlic clove. Cook for 1-2 minutes, stirring constantly. Mix in hoisin sauce, light soy sauce, sweet chilli sauce and dry sherry, tossing to coat. Bring to boil.

3.Arrange iceberg lettuce cups on a serving platter. Divide mixture evenly among cups. Serve topped with beansprouts sliced chilli and extra sliced green onion.

If you prefer, wrap this mixture in softened rice paper sheets.
Note

Woman's Weekly Food

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