These crisp fresh lettuce cups filled with a morish mince (or mushrooms) are great for a satisfying weekday meal that will please even the fussiest eater.
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Serves 4
Preparation time: 15 minutes
Cooking time: 10 minutes
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
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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.
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- 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.
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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.
