Marion’s Kitchen San Choy Bow, which includes:
– VERMICELLI NOODLES
– SAN CHOY BOW SAUCE
– WATER CHESTNUTS
– CRUSHED PEANUTS
2 tbsp vegetable or canola oil
3 garlic cloves, finely chopped
400g (about 1 lb) beef mince
200g (7oz) broccoli, cut into bite-sized pieces
lettuce leaves to serve
¼ cup finely sliced spring onion
1 long red chilli, diced
Place the VERMICELLI NOODLES in a heatproof bowl and cover with boiling water. Leave to soak for 3 minutes or until soft but not soggy. Drain noodles and rinse with cold water. Cut into short strips sing scissors or a knife. Set aside for later.
Heat oil in a wok or large frying pan over medium-high heat. Add the garlic and stir-fry for 30 seconds. Then add the beef mince and stir-fry until almost cooked. Add the broccoli and stir-fry until tender and the beef is cooked.
Open up those crunchy Water Chestnuts, drain away the liquid and pop them into the pan along with your softened vermicelli noodles. Pour in the SAN CHOY BOW SAUCE and toss to coat. Simmer for a couple of minutes to let the mince absorb that tasty sauce.
Divide the mince mixture among lettuce leaves. Top with CRUSHED PEANUTS, spring onion and chilli.