Not only is this recipe super quick and easy but it tastes deeeelicious AND its super healthy too! Win win situation really! Packed full of lots of different tastey, veggies this meal is not only easy on the eye with the eclectic mix of colours wrapped up in your lettuce leaf but it’s also obviously loaded with essential vitamins and minerals. Oh and did i mention it’s gluten and dairy free??
Using a low fat pork (or chicken breast) mince also helps cut down on the fat content of the meal making it the perfect post work out meal or midweek dinner! I am not very good at keeping track of measurements but this is basically what goes into my san choy bow (which serves about 4 people)
1 brown onion
3 garlic cloves (crushed)
1 large red chili
1 large carrot
1 large zucchini
1/2 red or yellow capsicum
4-5 med button mushrooms
1 sm tin sliced water chestnuts
1 cup bean sprouts
handful of chopped coriander
1-1.5 tbs oyster sauce (GF varieties available)
50ml chicken stock
1 tsp corn flour
1 tsp sesame oil
tbs sesame seeds
splash of peanut oil
1/2 fresh lime
What to do…
Dice up your onion and sautee in a large frypan til transparent, then add crushed garlic, the diced red chili and the sesame seeds.
Next add your mince and leave on high heat til the meat is cooked through.
Add all the mushies, capsicum, zucchini and carrot and stir over moderate heat for a couple of minutes. Now add your bean sprouts.
Then add the chicken stock (or just use water if you’re trying to cut back on salt!) and corn flour and stir through. Next add your oyster sauce and the water chestnuts.
Finally add your chopped coriander, squeeze the lime juice over the top and you’re almost done!
The last thing you need is obviously your lettuce cups for serving so make sure you get a nice healthy looking iceberg lettuce and then just break off as many cups as you think you’ll need!