San Choy Bow
- Dairy free
- Egg free
- Nut free
Ingredients
- 2 tsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 500 g lean pork mince
- 1 carrot, diced
- 1/2 zucchini, diced
- 3 tbs hoisin sauce
- 1 tsp Chinese five-spice, optional
- 1 tbs salt-reduced soy sauce
- to taste pepper
- 1 225 g can water chestnuts, drained and chopped
Variations
Swap pork for 500g firm tofu, crumbled. To give the Chinese 5 spice enough time to cook, add it in step 1.
Can be gluten-free (check your sauces).
Method
1. Heat oil in a large frypan or pot and cook onion on a medium heat for 2-3 mins, until softened.
2. Add the garlic, ginger and meat and cook till browned (about 4 minutes).
3. Add carrot, zucchini, hoisin, Chinese 5 spice, soy sauce and pepper and cook for 5 minutes, stirring occasionally, until vegies have softened.
4. Stir through chopped water chestnuts till heated through.
Main serving suggestion:
- San Choy Bow: Fill individual lettuce cups with a spoonful of mince and rice noodles, top with fresh bean sprouts and crushed peanuts.
Other serving suggestions:
- Bowl: Serve mince with rice or noodles, stir-fried Asian greens and baby corn.
- Rice paper rolls: make fresh rice paper rolls using rice vermicelli, mince and shredded lettuce
Freezing instructions: Freeze individual portions in an air-tight container or zip-lock bag.
Nutrition information
| per serving | per 100g | |
|---|---|---|
| Energy | 905 kj | 646 kj |
| Protein | 15.7 g | 11.2 g |
| Fat, total | 12.6 g | 9 g |
| — saturated | 3.7 g | 2.7 g |
| Carbohydrate | 9 g | 6.4 g |
| — sugars | 5.2 g | 2 g |
| Sodium | 318 mg | 228 mg |
| Fibre | 2.6 g | 1.9 g |