Mum’s San Choy Bow

Ingredients

• Fresh ginger 2cm grated
• 3 garlic cloves
• 500g of chicken mince
• 1 chopped spring onion
• 1 tin of Valcom Canned Chestnuts Water Sliced 227G
• 1 tbsp of oil
• 1 cup of fresh coriander
• Half of 1 red capsicum
• 1 tsp of dried chilli
• 1 tbsp of Oyster Sauce
• 1 tbsp of ABC Sweet Soy Sauce sauce
• 1 cup of salted peanuts (add to taste)
• 1 cup of dried shallots (add to taste)
• Half of fresh lime, juiced
• 1 tsp of corn flour
• 1 tbsp of water

Method

1. Heat oil in a large pan and fry off the ginger (approx 2cm grated) and three garlic cloves chopped, until fragrant.
2. Add the 500g of chicken mince to the pan, stirring and breaking up the clumps until cooked (roughly six minutes).
3. Chop and add the spring onions and capsicum, then add the sliced water chestnuts. Flavour with a sprinkle of dried chilli and cook for another two minutes until heated.
4. Add a tablespoon of oyster and ABC sauce, and stir. Add more or less at your discretion. Thicken with 1 tsp of corn flour, mixed with water to create a thickened sauce.
5. Take off the heat allowing time to rest, stir through the lime juice, and top with a cup of fresh coriander or herbs of your choice.
6. Prepare the lettuce cups using either cos or iceberg lettuce.
7. Serve to your dinner guests, with a side of chopped salted peanuts and dried shallots. Spoon the San Choy Bow mix into the lettuce cups with the peanuts and dried shallots (to your taste).
8. Enjoy!

Product used in recipe

• ABC - Sweet Soy Sauce
• Valcom - Valcom Water Chestnut Sliced