San Choy Bow

This dish is a great addition to the warmer months. Its gentle flavoursome profile is always a family and crowd pleaser. You can interchange the chicken mince with pork, cauliflower or tempeh. Enjoy!

Ingredients:

  • 3 Shallots, roughly chopped

  • 1 Tbsp Ginger, freshly grated

  • 1 Tbsp Coconut oil or Ghee

  • 1Kg Chicken Mince (or cauliflower rice)

  • 2 Carrots, grated

  • 1 Zucchini, grated

  • 1 cup Mushrooms, finely sliced

  • 1⁄2 cup Macadamia Nuts, crushed

  • 1⁄2 cup Chicken Broth (or veg broth)

  • 3 Tbsp Tamari

  • 1 1⁄2 Tbsp Fish Sauce

  • 1 1⁄2 Tbsp Honey (optional)

  • Baby Cos Lettuce

    To Serve:

  • Sliced Chilli

  • Coriander leaves

  • Lime wedges

    Method:

    1. 1)  In a large fry pan, heat the coconut oil or ghee over a medium/high heat.

    2. 2)  Fry off the shallots, ginger and garlic until softened. Add chicken

      mince or cauliflower until cooked through.

    3. 3)  Add carrots, zucchini, mushrooms, macadamia nuts and broth. Place

      lid on and turn down to medium, stirring occasionally until vegetables are softened and cooked (about 10-15mins)

  • 4)  Add the tamari, fish sauce and honey (if using), mix through to coat and simmer for a couple of minutes. Taste and add more tamari or fish sauce to your liking.

  • 5)  Serve in individual lettuce cups, add serve with desired toppings and a squeeze of lime.

Elly Grenfell