Sang Choy Bow

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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.

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 or tamari sauce
2 tablespoons (40ml) oyster sauce or coconut aminos
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.

Sang Choy Bow

Author:: PlanningQueen

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 or tamari sauce
2 tablespoons (40ml) oyster sauce or coconut aminos
handful of fresh mint
iceberg lettuce cups

Method:

Finely chop onion, crush garlic, grate ginger, finely chop chilli (remove seeds).
In a large frying pan add two tablespoons of oil and heat. On a high temperature add chicken and cook.
Stir continuously and break up the mince as it cooks.
Remove the chicken mince from the frying pan and set aside.
On a low heat add some more oil and cook onion. Cook for a couple of minutes.
Add garlic, ginger and chilli and cook for another couple of minutes.
Add the chicken back into the frying pan.
Add the soy and oyster sauce.
Cook for a couple of minutes, combining all ingredients.
If you are intending to eat straight away, allow to cool a little before serving.
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?