Fresh, healthy, lettuce cups of goodness. San Choy Bow done right is quite possibly the best thing that will come out of your kitchen. It’s quick, easy and this recipe leaves anything I’ve bought at a restaurant for dead. It’s fresh, healthy, and easily adaptable for the whole family. Yum. You can thank me later.
Easy San Choy Bow Recipe
- 2 tsp peanut oil
- 500g Chicken or pork mince (beef also works but chicken and pork is more traditional)
- 1 large garlic clove crushed
- 2 tsp grated fresh ginger
- 2 tsp fish sauce
- 1 birds eye chilli finely chopped (or 1/2 tsp dry chilli flakes)
- 1/2 tin water chestnuts chopped
- 1 Tb fresh chopped coriander
- Prepare salad and garnishes first because this meal only takes five minutes.
- Heat pan to hot, add oil and brown mince breaking up pieces as it cooks.
- Add other ingredients and cook until liquid is absorbed.
- Serve with fresh lime, extra coriander, lettuce cups and any salad veg you have on hand.
This recipe serves four as an entree or as a main when adding jasmine or coconut rice or noodles. It’s an easy one to double and save the leftovers for lunch the next day. I always use peanut oil when cooking Asian food but any oil with little flavour will substitute.
Variations and Tips:
- Omit the chilli if you don’t like spice.
- Can easily swap fish sauce for salt to taste for seafood allergies.
- Ribbons of carrot and cucumber go well as an accompaniment as does capsicum.
- Water chestnuts freeze well so if you are making the recipe above place the other half in a zip lock bag for next time. Alternatively, make a double batch and use the whole tin.