Family-Friendly San Choy Bow

Written by Catherine Saxelby on Thursday, 13 June 2013.
Tagged: dinner, fresh food, healthy kids, high fibre, kids, lower carb, salad, vegetables

Ready In: 20 minutes
Prep Time: 15 minutes
Cooking Time: 5 minutes
Serves: 6 Makes 12 cups

Kids love this dish as they can pile the meat into the lettuce leaves and eat with their fingers! Alternatively, you can serve it over boiled rice or thin noodles.

Ingredients

1 tablespoon peanut oil
2 cloves garlic, crushed
1 teaspoon grated fresh ginger (about a 2cm piece)
1 onion, chopped
1/2 red capsicum, chopped
500 g pork mince or chicken mince
2 cups shredded wombok (Chinese cabbage)
4-6 canned (100 g) water chestnuts, drained and chopped
2 tablespoons reduced-salt soy sauce
1 tablespoon sesame oil
1 cup (75 g) unsalted chopped peanuts
4 green onions (shallots), sliced
12 lettuce leaves, washed and trimmed – see note
1/2 cup bean sprouts
Bunch fresh coriander leaves
1-2 red chillies, chopped finely

Nutrition per serve

One serve (including 2 lettuce leaves) contains 1280 kJ (305 Calories), 22 g protein, 21 g fat (includes 6 g saturated fat), 6 g carbohydrate (includes 3 g sugars), 3 g fibre and 330 mg sodium. Read our nutrition rating system.

Directions

Heat oil in a wok or large frying pan over high heat and add garlic, ginger, onion and capsicum. Cook for 1-2 minutes whilst stirring until softened. Add pork and stir-fry for 5 minutes until brown and cooked, stirring to break up any clumps. Drain off any liquid.

Reduce heat, add cabbage and chestnuts and cook for 5 minutes. Cover with a lid and leave on low for a further 2 minutes. Stir in soy sauce, sesame oil and peanuts. Lower the heat and simmer, stirring occasionally, for 5 minutes.

Meanwhile

Rinse and trim the base from the lettuces. Discard older outer leaves. Separate whole leaves from the lettuce head and trim with scissors to form cups.

Just before serving, stir in the shallots, coriander and chilli if used. Toss over the heat for 1–2 minutes to quickly warm through.

To serve, divide the mixture evenly between the lettuce cups. Top with bean sprouts and coriander and serve immediately.

Note: You'll need 2 whole lettuces, preferably iceberg. Butter or other soft-leaved lettuces also work but will make smaller lettuce cups.