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San Choy Bow

San Choy Bow literally translates to ‘wrapped in lettuce’. We like to think of these as delicious and nutritious little gifts!

5
Serves
0
Serves of Fruit
(Per Serve)
2.5
Serves of Vegetables
(Per Serve)
INGREDIENTS:
  • 15 – 20 lettuce leaves (e.g. little gem, cos, iceberg), washed and dried
  • 1 tablespoon sesame oil
  • 2 carrots, peeled and finely diced
  • 1 brown onion, peeled and finely diced
  • 1 red capsicum, diced
  • 2 teaspoons finely grated ginger
  • 4 garlic cloves, crushed
  • 1 long red chilli, deseeded and finely chopped
  • 500g extra lean pork mince
  • 200g canned water chestnuts, drained and finely chopped
  • 2 spring onions, finely sliced
  • 2 tablespoons salt reduced soy sauce
  • ½ lime, juiced
  • 2 tablespoons fresh coriander leaves, to serve
  • 1 lime, in wedges, to serve
METHOD:
  • Heat the sesame oil in a non-stick frypan over a medium heat.
  • Add the diced carrot and cook for 2 minutes, then add the diced brown onion and red capsicum and cook for a further 2 minutes or until softened.
  • Add the finely grated ginger, crushed garlic and finely chopped chilli and cook for 1 minute.
  • Add the extra lean pork mince to the pan. Break the mince up with a wooden spoon and cook until browned.
  • Add the water chestnuts and the spring onions to the pan.
  • Add the salt reduced soy sauce and lime juice. Stir well to combine and cook for a further 2 minutes.
  • Remove from the heat and transfer to a serving bowl.
  • Fill the lettuce cups with the mince mixture and top with fresh coriander leaves and serve with lime wedges. Serve immediately.
RECIPE NOTES:
  • Leftover mince mixture can be stored in an airtight container in the fridge for 1 -2 days or in the freezer for 3 – 4 months.
  • Cooked rice, quinoa or rice noodles could be added to the mince mixture to bulk up the san choy bow filling.
  • If possible, choose lettuce grown locally in the Granite Belt and southern Queensland region.
DID YOU ENJOY THIS RECIPE?
NUTRITION: Per Serving
1025kJ
KJ
22.6g
Protein
9.1g
Fat
3.9g
Saturated Fat
12.9g
Carbs
10.3g
Sugars
395mg
Sodium
5.8g
Fibre
NUTRITION: Per 100 grams
288kJ
KJ
6.4g
Protein
2.5g
Fat
1.1g
Saturated Fat
3.6g
Carbs
2.9g
Sugars
111mg
Sodium
1.6g
Fibre
ACKNOWLEDGEMENT:
Recipe produced in conjunction with Nutrition Australia Qld.

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