Sang Choy Bow
Sometimes I get asked where do I find my inspiration for recipes to cook everyday something different. Well, the answer is simple: everywhere. I love looking for new recipes from all over the place, from countries specialities, to traditional meals, childhood memories, cooking shows, local organic food markets, magazines and blogs. I'm always more excited to try new recipes when they come from abroad and for a delicious taste of China, I chose to make a sang choy bow meal, a deliciously flavored beef mince wrapped in crisp lettuce leaves and eaten with your hands. I use organic minced beef, fresh vegetables and pack it full of flavor with the goodness of garlic, chili, ginger, coriander, lime juice and soya sauce. If you need an extra source of carbs, you can add brown rice to the recipe as it goes along very well when soak in soya sauce. This recipe is healthy and can keep you nice and full so it is perfectly suitable for lunch or snack time.
Recipe for 4 - Preparation 45 minutes
- 2 tablespoons of sesame oil
- 1 clove of garlic, finely chopped
- 1 white onion, finely chopped
- 10 grams ginger, finely chopped
- 1/2 red pepper, cut in tiny squares
- 6 mushrooms, chopped
- 400 grams of organic beef minced
- 4 leaves of lettuce
- 1 bunch of fresh coriander
- 6 tablespoons of soya sauce
- 1 freshly squeezed lime juice
- 1/2 red chili pepper, finely chopped
- 4 baby handfuls of bean sprouts
- In a sauce pan on medium heat, add the sesame oil, garlic, onion and ginger and cook until transparent.
- Add the red pepper and cook it for 2 minutes.
- Then add the mushrooms and cook it for 3 more minutes. When everything is crispy enough, add the soya sauce and then the minced beef and cook it until the meat has changed its color (and the way you like it cooked).
- Add the freshly squeezed lime juice + the red chili pepper and stir well to combine.
- Add the bean sprouts with the coriander, stir well and cook it for one more minute before serving.
Place 4 lettuce leaves on a plate and fill each one with enough mixture so that it holds well without breaking apart. Garnish with some extra coriander and serve as an starter or with a side of brown rice and steamed greens or just serve the extra in a bowl.