Sang Choy Bow
- 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
- 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.
Recipe by Planning With Kids at https://planningwithkids.com/2011/10/09/sang-choy-bow/
3.4.3177