San Choy Bau is one of the easiest dishes to recreate when you’re in a rush. Light, fresh and ready in under 20mins, this is one of our favourites in our weekly meal rotation.
Quick, simple, nutritious and delicious.
- 1 tbsp. extra virgin olive oil
- 2 cloves garlic, minced
- 2 tsp. ginger, peeled and grated
- 600g free range chicken mince
- 120g shiitake mushrooms, diced
- 2 tbsp. wheat free tamari or coconut aminos
- 1 tbsp. gluten free fish sauce
- 225g tin water chestnuts, drained and finely chopped
- 4 spring onions, finely chopped
- 1 fresh long chilli, deseeded and finely chopped
- 100g bean sprouts
- 1 small red capsicum, finely chopped
- 8 iceberg lettuce leaves, washed and dried
- fresh coriander leaves to serve
- fresh lime wedges to serve
Heat wok or large frying pan over medium to high heat. When hot, add the oil, garlic and ginger and cook for 1 minute or until fragrant.
Add the chicken and mushrooms to the pan and cook for a further 4-5 minutes, stirring occasionally until cooked through.
Add the tamari or coconut aminos as well as the fish sauce and toss to mix through.
Add the water chestnuts, spring onion and chilli. Cook for a further 2 minutes until cooked through, however, be careful not to overcook the water chestnuts as they will loose their crunch 🙂
Remove the mixture from the heat. Mix through bean sprouts and capsicum. Check seasoning and add a little sea salt or extra fish sauce if required. Stir through.
To plate up, arrange the lettuce cups on a plate. Spoon the mixture into the lettuce cups, top with coriander and freshly squeezed lime juice.