San Choy Bow
Are you in charge of deciding what to make for dinner each night?
Gosh it can get tiresome can’t it!
Thankfully there’s one person in my household I can turn to to help me meal plan, my daughter! When she shoots out all her suggestions I feel the relief wash over me that I don’t have to do all the heavy lifting thinking on my own. She’ll usually choose familiar recipes, mostly from my blog, but occasionally she’s come up with something random, like San Choy Bow!
So clearly she also provides me with inspirational ideas for recipes and it’s always refreshing adding new meals to my meal planning repertoire. Below I share my new recipe for San Choy Bow which my whole family absolutely loved by the way.
By the way, my daughter’s ALL TIME favourite meal is my Slow Cooked Beef Short Ribs. She can’t get enough of it and luckily it’s probably one of the easiest recipes on my blog!
Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.
San Choy Bow
Vermicelli noodles, one cake or any other noodle you prefer
2 tablespoons mirin
3 tablespoons soy sauce or tamari
3 tablespoons oyster sauce
3 tablespoons chicken broth or you can use this chicken broth powder
2.5 teaspoons cornflour
1 tablespoon extra virgin olive oil
1 onion, finely chopped
1 large carrot, finely chopped
1 small cob corn, kernels sliced off
140 grams green beans, chopped
2 cloves garlic, finely chopped
1 teaspoon ginger, minced
300 grams chicken mince
5 large mushrooms, finely chopped
Lettuce – iceberg or baby cos
Roasted peanuts for serving, crushed
Coriander, chopped for serving
2 tablespoon sesame oil
Prepare vermicelli noodles as per packet instructions.
In a small cup or jar, mix together mirin, soy sauce or tamari, oyster sauce, chicken broth and cornflour and mix together well.
Heat oil in a wok or large skillet over medium heat. Add onion and saute for a couple of minutes then add carrot and corn kernels and green beans cook for a minute. Add garlic and ginger cook for a minute then add chicken mince. Cook for a few minutes then add the mushrooms until just soft and chicken is cooked through.
Chop up the noodles into small pieces and stir through. Add sauce and stir through for cook for a minute or two.
Transfer filling into serving bowl and stir through the sesame oil. Put lettuce leaves onto a serving plate with the peanuts and coriander on the side to serve. Everyone can fill and enjoy their own lettuce cup!
If you make this recipe and share on instagram, remember to tag me @brendajanschek.
Otherwise feel free to pm me your photos via Facebook.