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  1. Home
  2. Dinner Tonight

Mexican Pork San Choy Bow

It's the dinner with a difference that will be a new weekly favourite! - by Jane Ash
  • 13 Feb 2019
Mexican Pork San Choy Bow
Prep: 10 Minutes - Cook: 15 Minutes - Easy - Serves 4
Proudly supported by

We used a vegetable shredder to shred carrot. Guacamole dip is available in the dip section of major supermarkets. Or mash an avocado with 1 tablespoon lemon juice then season with salt and pepper.

Ingredients

500g pork mince

1 red onion, finely chopped

40g sachet fajita spice mix

¼ cup tomato paste

425g can Mexe beans

1 carrot, peeled, shredded

½ cup chopped fresh coriander

8 iceberg lettuce leaves

Sour cream, guacamole dip, quartered cherry tomatoes and lime wedges, to serve

Method

  1. Heat a lightly oiled, large, non-stick wok over a high heat. Add pork and onion. Cook, stirring to break up mince, for about 10 minutes, or until browned. Reduce heat to medium. Add spice mix and paste. Stir-fry for 1 minute. 

  2. Add undrained beans and ¼ cup of water to wok. Bring to boil. Stir-fry for 1 minute. Stir in carrot and coriander. Remove from heat.

  3. Divide pork mixture among lettuce cups (about ½ cup in each). Top with sour cream and guacamole dip. Sprinkle with tomatoes. 

  4. Serve with lime wedges. 

  • Dinner Tonight
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  • san choy bau recipe
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Jane Ash
Jane Ash
Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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