Before we head into my most delicious and healthy san choy bow recipe, a possibly irrelevant story: I have an intense NEED to keep a well stocked pantry. If I don’t have what I feel is sufficient dry goods, I feel like we’re running low and it makes me feel uncomfortable.
I don’t feel this way about convenience foods, as my son will purport. He will often look into our fridge or pantry and be all, “There is nothing to eat in this house!”
When in actual fact if he fancied soaking some lentils, boiling some quinoa or rice, and opening some tins, there’s enough to feed a small, yet hungry, army of legume lovers.
I have met people better stocked than myself, but as far as the average family larder looms, I am dry store personified… and let’s not even start on my herb and spice cupboard. It’s stocked yet shameful.
I can’t find a damned thing.
Here’s what I make when I can locate my stores… this healthy san choy bow dish is fresh, light-yet-filling and bloody delicious. There are a lot of ingredients (mostly from the pantr – see above), but don’t be scared. Make it for dinner tonight.
Another unreal dinner option: Chicken satay burgers
Healthy san choy bow
Makes 4 serves
Takes about 30 minutes
2 tablespoons of coconut oil or peanut oil
3 cloves garlic, finely chopped
2 cm, ginger, finely chopped
1 carrot, finely chopped
2 stalks celery, finely chopped
500g pork mince, or chicken if you prefer.
100g water chestnuts, finely chopped
2 spring onions
100g rice vermicelli
2 tablespoons shao xing wine
2 tablespoons soy sauce
2 tablespoon oyster sauce
1 teaspoon white pepper
a big handful of chopped coriander
friend onions and chopped peanuts or cashews for serving
chilli sauce for serving
Wash the lettuce leaves, spin and set aside to dry.
Pour boiling water over the noodles in a bowl and leave to sit for ten minutes, or until soft. Drain and set aside.
Heat oil in a heavy fry-pan, on a medium stove, and chuck in the garlic and ginger. When deliciously fragrant, add the mince.
When the mince is cooked chuck in the carrots and celery, stirring well to combine.
When they’re softened toss in the spring onions, water chestnuts, shao xing, oyster and soy sauce and pepper and give the whole lot a good shimmy.
Cut the prepared noodles into 1.5cm(ish) pieces and stir through, adding the coriander as you go.
Place the mince mix into the lettuce cups, garnish with fried onion and nuts.
We love this with Chinese chilli sauce, so sauce away and banish hunger!