I love San Choy Bow- it's really quick to make, full of veggies and there are a lot of beautiful flavours happening! Some of my kids don't like it in the lettuce leaves so I will sometimes serve it up with some wholemeal wraps instead. Either way, it's really yummy!
1 tablespoon olive oil
500g mince (chicken, veal or pork)
4 spring onions
2 cloves crushed garlic (or 2 teaspoons of minced)
1 small piece of ginger, chopped (or 1 teaspoon minced)
1 stick celery, chopped finely
1 carrot, chopped finely
1 red capsicum, chopped finely
1 green capsicum, chopped finely
1 medium zucchini, chopped finely
100g mushrooms, chopped finely
1 cup of cooked rice
1 teaspoon cornflour
2 teaspoon soy sauce (salt reduced)
1 tablespoon fish sauce
1 tablespoon chilli sauce
1 tablespoon lime juice
1 tablespoon dry sherry
1 cup bean shoots
large iceberg lettuce leaves
1. Heat oil in a frypan/wok. Add the mince to the pan until cooked through.
2. Remove mince from the frypan, leaving oil in the pan. Add the vegetables and cook until softened.
3. While veggies are cooking, carefully remove lettuce leaves from the head of the lettuce.
4. Add the mince back to the frypan with the bean shoots.
5. Mix the cornflour together with the soy sauce, fish sauce, chilli sauce, lime juice and sherry and add to the frypan along with the rice.
6. Cook for a few minutes until the mixture has thickened slightly. Spoon out mixture and place inside the lettuce leaves. Enjoy!