San Choy Bow

Ingredients

• 500g chicken mince
• 2 tablespoons ginger
• 6 cloves garlic
• 1 red onion
• 1 carrot
• 1 cup coriander
• 1/2 cup frozen peas
• 1 large chilli
• 1/2 cup spring onion
• 1/2 cup coriander
• 1 tin of Valcom water chestnut slices
• 1 tablespoon peanut oil
• 1 tablespoon fish sauce
• 1 tablespoon sesame oil
• 1/4 cup of soy sauce
• 2 tablespoons mirin
• Juice of 1/2 lemon
• 2 tablespoons water
• White and black sesame seeds to garnish
• Coriander to garnish
• Extra chilli to garnish
• 1.5 baby Cos lettuce to serve
• Basmati rice to serve

Method

1. Finely dice the garlic and ginger
2. Dice the carrot and chillies and slice the red onion and spring onion
3. Wash the cos lettuce thoroughly
4. Heat the wok on medium heat with peanut oil
5. Cook chicken mince in oil while breaking up the mince with a wooden spoon
6. Once broken up, add the ginger, garlic, chilli, carrot to mince and stir until coloured
7. Mix the soy sauce, 1/2 the sesame oil, the lemon juice, the mirin, the fish sauce and the water in a mixing jug or bowl to create the dressing
8. Pour in half the dressing into the chicken mince while still on the heat and cook for 3 or so minutes until coloured
9. Add half the coriander, half the spring onion, the frozen peas into the chicken mince and stir
10. After 2 or so minutes, add the red onion and Valcom water chestnuts (either whole or halved) and stir
11. Allow the onion to go translucent and add in the remaining dressing and stir again
12. Allow the mix to combine and cook through (a further minute or so)
13. Take the mince off the heat and add in the remaining sesame oil, and serve in a bowl
14. Top the mince with the remaining coriander, spring onion, chilli (optional) and the sesame seeds
15. Serve with the lettuce cups snd basmati rice - and enjoy!

Product used in recipe

• Valcom - Water Chestnut Sliced