Marion’s Kitchen San Choy Bow, which includes:
SAN CHOY BOW SAUCE
2 tbsp vegetable or canola oil
5 garlic cloves, finely chopped
1 onion, diced
2 long red chillies, sliced
2 tsp chilli flakes (or to taste)
2 capsicums (bell peppers), diced
400g (about 1 lb) sliced lamb (lamb fillets or shoulder)
4 spring onions (scallions), ends trimmed, finely sliced
Lettuce or cabbage leaves to serve
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 using scissors or a knife. Set aside for later.
Heat oil in a wok or large frying pan over medium-high heat. Add the garlic, onion and chillies and stir-fry for 30 seconds. Add the capsicum and stir-fry for another minute. Add the lamb and chilli powder and stir-fry until almost cooked.
Open up those crunchy WATER CHESTNUTS, drain away the liquid and pop them into the pan along with your softened vermicelli noodles and the SAN CHOY BOW SAUCE. Stir-fry until well combined.
Sprinkle with the CRUSHED PEANUTS and sliced spring onion. Serve with lettuce or cabbage leaves and napkins for messy fingers!