CHICKEN SAN CHOY BOW

Family friendly and really easy to pull together. I LOVE this meal, as my girls have a big smile on their faces every time I serve it. They love it.

Serve it in lettuce cups for a lighter option or on white/brown rice for something more substantial.

You can also use pork or beef mince if you’d prefer.

Serves 4

Ingredients:

• 1 tablespoon extra virgin olive oil

• 2 cloves garlic, finely chopped

• 4cm piece ginger, peeled and finely chopped

• 500g chicken mince (or pork mince)

• 1 bunch broccolini, washed and chopped into pieces

• 410g canned baby corn spears, drained and chopped

• 225g canned water chestnuts, drained and chopped

• 1 small red capsicum, finely diced

• 1 cup bean shoots

  Sauce:

• 1 teaspoon cornflour

• 1 tablespoon water

• 3 tablespoons tamari or soy sauce

• 3 tablespoons oyster sauce

• 1 teaspoon sesame oil

• 1 teaspoon brown sugar or pure maple syrup

  To serve: Lettuce cups or cooked white/brown rice

  Extras: Chopped spring onion & chopped cashews or peanuts.

Method:

1. For the sauce, mix the cornflour and the water together first. Then add the remaining ingredients to the mix. Stir well and set aside.

2. Place a large frying pan on high heat. Add the olive oil and let it heat for 30 seconds. Then add the garlic and ginger and stir, cooking, for approx. 2-3 minutes. Add the chicken mince and use a wooden spoon to break it all up for 3-5 minutes. Add the broccolini and stir through for 2 minutes. Then add the baby corn, water chestnuts and red capsicum, stir through for 2 minutes. Add the sauce to the pan and stir through over high heat for 2 minutes, or until thickened slightly. Turn off the heat. Add the bean shoots and stir through.

3. Serve the san choy bow mix in iceberg lettuce cups or on white/brown rice. Top with some sliced spring onion and chopped cashews or peanuts.