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San Choy Bow Salad Bowl
Serves 4
2 tbsp soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
1 tbsp sweet chilli sauce
3 tbsp water
2 tbsp extra virgin olive oil
1 brown onion
200 g mushrooms
250 g baby corn spears (approx 8)
150 g tin water chestnuts
2 cloves garlic, crushed
1 tsp ginger, minced (about 2cm of ginger)
300 g chicken mince
1 large iceberg lettuce
0.25 cup crushed peanuts
0.25 cup spring onion, finely chopped (optional)
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