sang choy bow main

This recipe comes from a book by Susan Austin called Frost Bite: Easy Cooking for Your Freezer. Susan sent me a sample chapter and from looking at this and checking out Susan’s Frostbite blog it has completely changed my view on freezer cooking. I thought the only things you froze were casseroles and the like!

You can find interesting freezer recipes on her blog like Mars Bar and marshmallow slice and very handy freezer facts.

I love this Sang Choy Bow recipe. It has such a fresh flavour to it and is easy to make. It also reminded me of how much I do love Iceberg lettuce. It may not be as fancy as some lettuces, but its addition to a dish like this, adds a beautiful clean crunch! We ate this for lunch. It wouldn’t quite make enough for us for it to constitute an evening meal.

Sang Choy Bow

Ingredients:

  • 3 tablespoons olive oil
  • 700g chicken mince
  • 1 onion
  • 1 clove garlic
  • 11⁄2 tablespoons grated fresh ginger
  • 1 red chilli
  • 1 tablespoon (20ml) soy sauce
  • 2 tablespoons (40ml) oyster sauce
  • handful of fresh mint
  • iceberg lettuce cups

Method:
1. Finely chop onion, crush garlic, grate ginger, finely chop chilli (remove seeds).
Sang Choy Bow

2. In a large frying pan add two tablespoons of oil and heat. On a high temperature add chicken and cook.
3. Stir continuously and break up the mince as it cooks.
Sang Choy Bow

4. Remove the chicken mince from the frying pan and set aside.
5. On a low heat add some more oil and cook onion. Cook for a couple of minutes.
6. Add garlic, ginger and chilli and cook for another couple of minutes.
7. Add the chicken back into the frying pan.
8. Add the soy and oyster sauce.
9. Cook for a couple of minutes, combining all ingredients.
10. If you are intending to eat straight away, allow to cool a little before serving.
11. Spoon mixture into cups and top with roughly chopped mint and enjoy! I made smaller and bigger sizes so they would be easy for the kids to eat.
Sang Choy Bow

Sang Choy Bow
 
Author::
Recipe type: chicken
Ingredients:
  • 3 tablespoons olive oil
  • 700g chicken mince
  • 1 onion
  • 1 clove garlic
  • 11⁄2 tablespoons grated fresh ginger
  • 1 red chilli
  • 1 tablespoon (20ml) soy sauce
  • 2 tablespoons (40ml) oyster sauce
  • handful of fresh mint
  • iceberg lettuce cups
Method:
  1. Finely chop onion, crush garlic, grate ginger, finely chop chilli (remove seeds).
  2. In a large frying pan add two tablespoons of oil and heat. On a high temperature add chicken and cook.
  3. Stir continuously and break up the mince as it cooks.
  4. Remove the chicken mince from the frying pan and set aside.
  5. On a low heat add some more oil and cook onion. Cook for a couple of minutes.
  6. Add garlic, ginger and chilli and cook for another couple of minutes.
  7. Add the chicken back into the frying pan.
  8. Add the soy and oyster sauce.
  9. Cook for a couple of minutes, combining all ingredients.
  10. If you are intending to eat straight away, allow to cool a little before serving.
  11. Spoon mixture into cups and top with roughly chopped mint and enjoy! I made smaller and bigger sizes so they would be easy for the kids to eat.

 

Susan has these excellent tips if you want to freeze the meat mixture.

Freeze: Place the chicken mixture into a freezer bag or plastic container and store in the freezer.

Defrost: In the fridge (or partially defrost on the kitchen bench before finishing in the fridge) or in the microwave.

Reheat: Reheat in the microwave or quickly stir fry in a hot wok or frypan until hot. Serve: Stir the chopped mint through the chicken mixture then spoon it into lettuce cups for
eating.

Your fellow diners will never believe this was a frozen meal. The simple addition of a few fresh herbs after reheating, as well as serving the chicken mixture in traditional lettuce cups, will have everyone fooled. It’s perfect for an unplanned meal as you can reheat it in the microwave and it will still taste fine. Turkey mince also works well.

Do you freeze much cooked food?

Our Family Menu Plan for this week.

Baking: Chocolate Slice

Monday: Slow Cooker Satay

Tuesday: Slow Cooker Chicken Noodle Soup

Wednesday: Left Overs

Thursday: Lasagne

Friday: Tuna Rice

Saturday: Sausages and Steamed Vegetables

Sunday: Slow Cooker Roast Beef

If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes. All of these recipes are in the database of the Planning With Kids Free Menu Planner. You can use the menu planner to plan a week of meals for your family and then print out the associated shopping list.

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10 comments...read them below or add one

  • Kathy October 09, 2011 at 5:39 pm

    I freeze casseroles, stews & soups a lot – almost always make double or triple batches. I must admit I haven’t often frozen sweet things and I dislike what happens to things like gluten free bread if frozen & thawed.

    The book looks interesting and the sang choi bow looks delicious +++. I’ll check out the former and cook the latter!

    • PlanningQueen October 09, 2011 at 6:41 pm

      I am going to do some double batches over the next few weeks, to build up a stock for a a period I know I am going to be busy in Nov.

  • mumspk October 10, 2011 at 12:33 pm

    We LOVE Sang Choy Bow! It’s made it into our family recipe book. We sneak veges into ours as well so its a bit like a pick & mix dinner. The kids love it because it’s finger food and we love it because we make a spicy Vietnamese dipping sauce to go with it. All time winner in our family!

  • katepickle October 10, 2011 at 2:29 pm

    oh I’ve never made these with chicken… only with pork mince. They are yum… haven’t had them for ages, so thanks for the new spin and the reminder!

  • bubble936 October 10, 2011 at 2:53 pm

    This looks so yummy….

  • Tiny Table October 10, 2011 at 3:10 pm

    We love sang choi! I’ll have to try this :)

  • Janice October 10, 2011 at 3:13 pm

    Sand Choi Bow is one of my favourite dishes! Yummo!
    Back in my Uni years, I worked at a chinese restaurant and was lucky enough to be taught how to cook this dish………I haven’t made it in ages!!! This is definitely on the menu for next weeks meals! Thanks for the yummy reminder! xx

  • Amy October 11, 2011 at 7:54 am

    We made this for dinner last night- yumm! It was so easy, which is very appreciated when my husband is working late and I’m trying to breastfeed a newborn, entertain a toddler and get dinner on the table.

    We served up our son’s part before adding the chilli in, which meant we could make it just a little bit hotter.

    Thanks for another great recipe!

    • PlanningQueen October 12, 2011 at 12:10 am

      NIce idea with adding the chilli later Amy. I am the only one in our family who likes to eat very spicy food, so might do that for me next time.

  • TeaRose October 14, 2011 at 1:50 pm

    I discovered Susan Austin’s Frost Bite cookbooks a couple of years ago, and now cook from them constantly. Her hints about how and when to freeze, and how best to defrost are just so valuable – she answers all the questions other cookbooks just assume you already know. I use her recipes for banana pancakes, pot stickers, baked beans, muffins, chocolate cake and so many others ALL the time and they NEVER fail. Highly recommended.