Ingredients
- 1 iceburg lettuce
- 1 large carrot, grated
- 3 shallots, diced
- 1 3cm piece of ginger, grated
- 2–3 cloves of garlic
- 500g chicken mince (or other lean mince)
- 2 tablespoon oyster sauce
- 1½ tablespoon soy sauce
- 1 tablespoon oil (sesame works well)
To serve
- 2 cups of cooked brown rice
- 1 cup of bean sprouts
- Extra soy sauce for dipping
Optional toppings
- Sliced cucumber
- Squeeze of lime
- Sliced chilli
- Chopped peanuts
- Any herbs you have growing
Preparation
- Heat the oil in a non-stick fry pan over medium heat.
- Add in garlic and ginger, and cook until fragrant.
- Add in your chicken mince and cook on medium-high heat. Use a spatula to break the chicken into smaller pieces.
- Once the chicken has browned add in the carrot and 2/3 of the shallots.
- Cook for 1 minute, then stir in the soy sauce and oyster sauce.
- Remove from the heat once the chicken has cooked through and the sauce has been completely absorbed.
To serve
- Add 2 heaped tablespoons of mince mixture onto a single leaf of your iceberg lettuce.
- Top with the remaining shallots and any of the optional extras.
Tips
- For a more substantial meal serve with some cooked brown rice.
- To make a vegetarian version use mushrooms, lentils or a plant-based meat substitute in place of the chicken. If you are using mushrooms, add them in step 3 with the carrot and shallots in the method. Replace the oyster sauce with a vegetarian version.
- Add extra flavour by topping your san choy bow with any herbs growing in the garden such as coriander, parsley or mint.
