- Serves 4
- 20 minutes
- Difficulty Easy
- 13 Ingredients
There’s really nothing to NOT love about this recipe for San Choy Bow. It’s pretty quick to make, it’s easy, it’s super healthy and filled with flavours. These mouthwatering bites are sweet and savoury, tangy, fresh, zesty and crunchy – all at once!
San Choy Bow is one of my favourite meals to make (and more importantly eat!), because you can whip it up in no time and it always satisfies my taste buds. You can enjoy it warm on a cold night, or cool on a hot one, and it’s no less delicious! It can be hard sometimes to make the effort to cook from scratch all the time, especially sourcing and preparing the different spices and sauces, but if there’s one dish that’s worth it, it’s San Choy Bow!
This is another fantastic recipe that’s easy to make vegan. The main ingredient – the mince, can be substituted for pretty much any fake meat. You could use a block of crumbled up firm tofu, some store-bought plant-based mince, or textured vegetable protein. Although a lot of people complain about the lack of flavour in some vegan ‘meats’, they really are perfect for absorbing the flavour of the rest of your meal! And so they’re perfect for a recipe like san choy bow, which has such strong and myriad flavours!
A lot of people compare San Choy Bow to wraps, because it’s also based on the central idea of wrapping filling in something else in order to eat it more easily. San Choy Bow is, however, much healthier and crunchier than wraps, as it uses fresh cos lettuce leaves to wrap the filling in. The filling in this recipe also has chopped water chestnuts, which add even more crunch. That’s why San Choy Bow is so great for kids, because they can have fun eating with their hands, while gobbling greens at the same time!
Ingredients (serves 4)
- 500g Mince
- 3 Spring onions, finely chopped
- 1 clove Garlic, finely chopped or grated
- 1 Carrot, grated
- 5 Button mushrooms, diced
- 1/2 can Water chestnuts, chopped
- 1 1/2 TBS Kekap manis
- 1-2 tsp Soy Sauce
- 1 - 2 TBS Hoisin sauce
- 1/2 Lime, Juiced
- Coriander, finely chopped
- Vermicelli noodles, chopped
- Cos lettuce leaves
- Add mince, onions, garlic, carrot and mushrooms into a frying pan, and cook until cooked through.
- Add chestnuts, all sauces, lime juice and noodles, and cook for a further few minutes.
- Remove from heat, and allow to cool slightly. Serve wrapped in lettuce leaves with coriander and fresh lime
Mixture can also be added to spring roll wrappers to make spring rolls, or can be eaten cold - both are tasty!