San Choy Bow

After a very trying day at work I decided to skip training (because I had arrived without my Gi 😦 ) and head home to prepare this delicious Chinese Classic. 

After patiently and diligently finely chopping all of the necessaries and perfectly executing this tasty dish in record time, I carefully arranged the perfectly separated lettuce leaves, chicken and rice – presentation fit for an Emperor. 

  

I then proceeded to drop the entire meal on the kitchen floor, an explosion of San choy bow, smashed glass and rice molecules spreading far and wide across the kitchen. Defeated, but remembering id made enough for a family of 12, I re-plated and begun the clean up (which days later I am still finding evidence!). 

On route to my table to enjoy this meal I violently stubbed my toe on the corner of the couch, curling up in pain convinced my life could not possibly get any worse. 

The battle between extreme hunger and going to bed in a huff was now on… hunger won by a thread. 
And I’m glad it did because I can share this recipe with you and honestly say it’s one of my favourites!! 

The lesson here is perseverance amidst adversity. And don’t use a slippery rotating cheeseboard to serve hot Chinese cuisine…

What you need:

  • 800g free range chicken mince
  • 2 tablespoon peanut or coconut oil
  • Small bunch spring onion (diced)
  • 1 cup bamboo shoots
  • 1 carrot (grated or peeled)
  • 200g shiitake mushroom (diced)
  • 3 teaspoon ginger (minced)
  • 4 cloves garlic (crushed)
  • 1 small red chilli (finely chopped)
  • 4 tablespoon oyster sauce
  • 2 tablespoon tamari
  • 1 tablespoon fish sauce
  • 3/4 cup roasted cashews
  • Half lemon (juiced)
  • Handful mint leaves
  • 1 small iceberg lettuce (leaves stperated for cups)

  

What you do:
Heat oil in large frypan over medium-high heat. Add chilli, garlic and ginger and sauté 1 minute. Add carrot and mushroom, sautéing an extra 2 minutes before adding chicken and frying until nearly cooked through (6-8 minutes) 

At this point, add half the spring onions, oyster sauce, tamari and fish sauce and stir fry until chicken is cooked through. Add remaining onions, bamboo shoots, mint and squeeze with lemon. Take off heat. 

  

Arrange lettuce leaves on plate and you’re good to go. Serve with rice if desired 

Serves 4-6. 

  

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