San choy bow or sang choi bau, however you say it – or spell it – is a mystery. Regardless of what you call it, it’s a quick, easy and delicious dinner. For kids who are yet to discover the fun of dinner in a lettuce cup, I give you this building block recipe.
San choy bow really does lend itself to lots of different flavours. Use pork, chicken or beef mince and add your kids favourite vegetables. Celery is fantastic for extra crunch, and for spicing it up, go ahead and add a touch of lemon grass or chilli.
lettuce leaves (butter lettuce or iceberg)
1 tbs oil
500g beef mince
1 tsp minced ginger
2 garlic cloves, crushed
1 tbs kecap manis (sweet soy sauce)
2 tsp tamari (light soy sauce)
3 green spring onions, thinly sliced
½ lime, juiced
a few drops of sesame oil (optional)
1 cup of beansprouts
¼ cup fresh coriander leaves, chopped
1 carrot, grated
¼ – ½ red capsicum, thinly sliced
¼ cup peanuts, chopped
- Prepare your lettuce cups. For the record, I find butter lettuce easier to work with than a tight iceberg, but go with what your kids will eat! If your lettuce leaves are huge, trim them with clean scissors.
- Heat a wok over high heat until hot. Add the oil and swish it around the wok to coat. Add the mince, ginger and garlic. Stir fry for a few minutes, breaking up the mince until it just starts to brown.
- Combine the kecap manis and tamari in a small bowl. Add the mixed sauce to the wok along with the spring onions, lime juice and sesame oil (if using). Stir fry until heated through.
- Stir in beansprouts and coriander.
- Spoon the mixture into the lettuce leaves. Top with peanuts. Here’s also an opportunity for a touch of extra vegetables – add extra grated carrot, capsicum or coriander if you dare! Serve.
Make sure to browse our recipe archives for more great meal ideas and treats to try.