I have been very blessed to have eaten my fair share of good Chinese food as my step mum is half Chinese and also a chef. Yes, say no more!
Whenever I make it down the coast for Chinese New Year, we get an absolute feast! So I’d like to share a very simple San Choy Bow recipe that my step mum makes that I have tweaked here and there so it’s more of a paleo version.
It’s very tasty, healthy, kids also like it (because who doesn’t like making your own little parcels of food to munch on!) so it really ticks all the boxes.
500 grams pork mince or if you don’t like pork, this recipe is also nice with chicken or turkey mince
1 large carrot grated
8 button mushrooms (or mushroom of choice finely chopped)
1 small tin of water chestnuts (220 grams) finely chopped
1 small tin of bamboo shoots (220 grams) finely chopped
4 spring onions finely chopped
4 cloves of garlic (crushed)
1 thumb sized piece of ginger (grated – I use a microplane)
1 heaped teaspoon of Chinese 5 spice
1 – 2 tablespoons of coconut oil
2 teaspoons of sesame oil
2 tablespoons of fish sauce (I use Red Boat brand)
1/4 cup of coconut aminos (or use soy sauce or tamari)
juice of 1/2 a lemon
iceberg lettuce or butter lettuce leaves to serve
1. Heat the coconut and sesame oils in a large fry pan and add your garlic and ginger, stirring briefly until fragrant and then add your mince.
2. Fry until mince is almost browned and add your Chinese 5 spice. Keep stirring until fully browned and then add grated carrot, mushrooms, water chestnuts and bamboo shoots.
3. Add your coconut aminos, fish sauce and stir through until some has evaporated and it’s smelling amazing!
4. Turn off your heat and add your spring onions and lemon juice, stir through.
5. Serve in a big bowl with a plate of lettuce leaves and let everyone help themselves to their yummy San Choy Bow.
Serves at least 4 hungry people!
Happy New Year….or 新年快乐 Xīnnián kuàilè
Yours in health,