San chow bow

Ingredients

• 2 sprigs of mint (leaves removed and torn)
• 2 tbl spoons finely chopped peanuts
• 1 tbl spoon sesame seeds
• 2 tbl spoons soy sauce and 2 tbl spoons oyster sauce
• 2 teasp finely sliced ginger
• 3 cloves garlic, crushed
• 1 tbl spoon lime juice
• 500g free range chicken mince
• Pinch of salt
• 1/2 small brown onions, diced
• 2 large swiss brown mushroom, diced
• 1 stalk pak choy, finely sliced
• 3 long beans, sliced
• 1/4 cup crispy noodles
• 1/2 can bamboo shoots, sliced
• 1/2 can water chestnuts, sliced
• 2 tbl spoons pickled ginger, sliced
• 1 spring onion sprig, sliced
• 1 cos lettuce washed and shredded

Method

1. Mix the first 11 ingredients (mint to onions) and allow to marinate as you slice the remaining ingredients.
2. Slice mushrooms, cook in butter. Set aside with uncooked, chopped pak choy and long beans.
3. Fry chicken mixture in oil, pressing tongs or spatula to break up chicken until crumbly and light brown.
4. Add cooked mushrooms, raw beans and pak choy to chicken, add drained sliced bamboo shoots and water chestnuts, fry for a few minutes.
5. Lay shredded lettuce on plates, top with chicken, sprinkle dry fried noodles, spring onion and pickled ginger on top.*note prep and cooking time 30 minutes ... I uses scissors to snip things finely and you can use jar bought ginger and garlic to save time.

Product used in recipe

• Valcom - Valcom Bamboo Shoot Slices
• Valcom - Valcom Water Chestnut Whole
• Lee Kum Kee - Oyster Sauce
• Lee Kum Kee - Premium Soy Sauce