Delicious San Choi Bow


WORDS:: Chyka Keebaugh

PHOTOS:: Lisa Atkinson


San Choi Bow is an extremely easy meal to make - whether you make this for an entreé or main it is a fun dish to pull together.


San Choi Bow is one of those recipes I always turn to when I am staring into the fridge waiting for some inspiration. I love the versatility of this meal; you can add in or remove any of the ingredients to suit your tastes, you can double the quantities to make it a main meal, or you can serve it up as an entree. It is also the perfect meal when it comes to sneaking veggies into the kids! San Choi Bow is also fun as you can build your own lettuce cup; this is great for kids as I always find that when your child helps to assemble their own meal, they are more likely to eat it!


But don’t let the kids have all the fun. Having this meal as a feature at your Chinese New Year Dinner Party is a sure way to get the table chatting. I love having an interactive meal where each person can build their own meal adjusting their toppings to suit their tastes; it also makes for a fun, casual meal. 


INGREDIENTS::

  •  1 tablespoon peanut oil
  •  2 tablespoons soy sauce
  •  2 tablespoons oyster sauce
  •  1 teaspoon sesame oil
  •  500g chicken mince
  •  3 shallots, thinly sliced
  •  1 teaspoon finely grated ginger
  •  2 cloves garlic, crushed
  •  4 medium button mushrooms, finely chopped
  •  220g can bamboo shoots, drained, finely chopped
  •  220g can water chestnuts, drained, finely chopped
  •  1/2 cup (30g) fried noodles
  •  10 small iceberg lettuce leaves, washed, dried, trimmed
  •  1 tablespoon sesame seeds
  •  2 tablespoons crushed peanuts

 

METHOD::

  1. Combine sesame oil, soy and oyster sauce in small jug or bowl.
  2. Heat a wok over high heat until hot. Add peanut oil, then chicken. Stir-fry for 3-4 minutes, breaking up mince, until the mince is just cooked through.
  3. Reserve 1/3 of the shallots for garnish. Add remaining shallots, ginger, garlic, mushrooms, shoots and chestnuts to mince. Stir-fry for 2 minutes.
  4. Add combined sesame oil sauce, stirring until heated through and sauce thickens slightly. Stir through noodles.
  5. Divide mince mixture evenly among lettuce cups. Top with sesame seeds, nuts and reserved shallots
Lunch & DinnerChyka Keebaugh [Chyka.com]Chinese New Year, Finger FoodComment