San Choy Bow
This simple meal is a favourite for summer nights! So light and fresh, while getting a serve of protein as well. Bec and Joe love adding some vermicelli bean thread noodles and finely chopped water chestnuts to make it go a little further and add a little crunch!
Recipe Tester Feedback: "This was great! My friend and her toddler loved it and they are very picky. They took the leftovers home. It's a nice light meal that could easily be served as an entree or in bigger serves as amain meal. The lettuce makes it an awesome low carb option." - Sharree
No: Gluten / Dairy / Egg / Nuts
Total Preparation Time 15 minutes
Mince component can be frozen</strong>
- onion - 1, peeled and quartered
- garlic cloves - 2, peeled
- oil - 10g, peanut or sesame works well in this dish
- beef mince - 500g, good quality, or pork or chicken mince
- soy sauce - 45g, gluten free, or coconut aminos
- oyster sauce - 50g, gluten free
- pepper - 1/2 tsp
- lettuce - 20 leaves
- carrots - 2, thinly sliced
- spring onions - 4, thinly sliced
- Place onion (1) and garlic cloves (2) into bowl. Chop Speed 7 / 5 seconds. Scrape down.
- Add oil (10g). Program 4 minutes / 100C / Speed 2.
- Add mince (500g) to bowl in large clumps. 5 minutes / 100C / Reverse+Stirring Speed
- Using your spatula, stir the meat around in the bowl to ensure even cooking.
- Add soy sauce (45g), oyster sauce (50g) and pepper (1/2 tsp). 7 minutes / 100 degrees / Reverse+Stirring Speed. We find 12 minutes in a hot machine to be enough to cook the mince and stop it from turning to complete mush. If it is still slightly pink cook for a few minutes extra.
- Whilst this is cooking prepare your lettuce leaves (20), carrots (2), and spring onions (4).
- Serve a heaped tablespoon or two of mince in each lettuce cup, top with vegetables and sliced shallots. Serve immediately.