Sang Choy Bow / Asian Lettuce Cups

Let me start this by saying that in noway is this a traditional recipe, however it is delicious! Also, I am unsure if the correct term is Sang Choy Bow OR San Choy Bow – so any clarification in the comments would be great!

This is a great low fat, family friendly recipe that is fast to prepare – which is a must! It is also a great way to incorporate lots of vegetables into a dish which can be great if you have fussy children. What I like best about this recipe is that you can throw in pretty much any vegetable you have in the fridge and it will work.

Ingredients

  • 1 tbs peanut oil
  • 1 tsp sesame oil
  • 1 large brown onion – halved and sliced
  • 3 cloves of garlic – minced
  • 500g premium beef mince – you can use any type of mince you choose
  • 1 tbs Chinese five spice
  • 2 cups of long grain rice
  • 2 carrots – diced
  • 1 bok coy cut into 2cm slices
  • 6 mushrooms – sliced
  • 1.5L warm/hot chicken stock
  • 1 tsp dried chilli flakes
  • 2 tbs soy sauce
  • 2 tbs hoisin sauce
  • 2 tbs oyster sauce
  • Crunchy noodles – I used Changs
  • Fresh coriander leaves
  • 1 fresh iceberg lettuce

Method

  1. Heat peanut oil and sesame oil in a hot pan over medium heat, add onion and garlic and fry until soft and fragrant.
  2. Add mince, Chinese five spice, fry until browned and use the back of the spoon to break up the mince.
  3. Add rice and fry for 1-2 minutes until coated. Add carrot, bok voy, mushrooms, dried chilli flakes soy sauce, hoisin sauce and oyster sauce and stir to combine. Top with stock, bring to the boil, reduce to simmer and cover for 15 minutes.
  4. Meanwhile, seperate the large outer leaves from the lettuce to make ‘lettuce cups’.
  5. Uncover the mince and rice mixture and leave to cook until all liquid has be adsorbed – this is crucial or your lettuce will fill with liquid and squirt all over you which isn’t fun at all.
  6. Once all the liquid has been adsorbed spoon the mixture into your lettuce cups, top with crunchy noodles, fresh coriander and serve!

Enjoy!

15 Minute Monday – Stir Fry Beef and Soba Noodles

Image: Australian Good Taste - August 2006, Page 63. Photography by William Meppem.

Image: Australian Good Taste – August 2006, Page 63. Photography by William Meppem.

Mondays are always busy – whether it’s work or kids everyone always seems to be flat off their feet and the last thing you want to worry about it cooking something healthy and tasty for dinner. Never fear – I will come to the rescue every Monday morning with a tasty, healthy and FAST meal solution the whole family will love.

My first edition of 15 Minute Monday is a staple recipe in our house of stir fry beef, vegetables and soba noodles. For those of you unfamiliar with soba noodles, soba is the Japanese term for buckwheat and simply refer to a thin buckwheat flour noodle. This colourful recipe is packed with healthy veggies and the soba noodles are a great alternative to white wheat noodles and are high in antioxidants, contain all eight essential amino acids and lysine which is lacking in white wheat products.

Ingredients

  • 1 large brown onion – sliced
  • 2 garlic cloves – minced
  • 200g of beef rump – cut into strips
  • 1 carrot – cut into matchsticks
  • 1 bunch of broccolini or broccoli – cut into florets
  • 1 tin of baby corn spears – sliced diagonally
  • 1 bok choy – sliced into 2cm pices
  • 3 tbs soy sauce
  • 3 tbs oyster sauce
  • 2 tbs sweet chilli sauce
  • 1 tbs rice wine vinegar
  • 1 tbs peanut oil
  • 90g organic dried soba noodles
  • Fresh coriander leaves to serve

Method

  1. Add 1 tbs of peanut oil to a hot pan, over medium heat.
  2. Add the onion and garlic, cook until tender.
  3. Add the beef and cook to brown.
  4. Add all vegetables and sauces, simmer on a high heat until sauce reduces and thickens.
  5. Meanwhile, cook noodles as per packet instructions.
  6. Toss the noodles through the beef and vegetables.
  7. Top with fresh coriander leaves and serve!

Enjoy!