Healthy San Choi Bow Recipe
Makes 15 portions
700g organic chicken mince
300 g quinoa
375 g water chestnuts, drained and chopped
1 medium piece ginger, chopped
2 medium hot chillies, chopped
100 ml tamari
50 ml maple syrup
50ml camellia tea or macadamia nut oil
20 ml sesame oil
1 tbsp potato or corn flour (gluten free)
15 iceberg lettuce cups
5 sprigs coriander, some carrot and capsicum strips and slivers of shallots as garnish
1 Rinse quinoa well and cook by absorption method using 1 cup quinoa to 1 3/4 cups water
2 Heat oil in wok and add mince, chillies and ginger cook for a couple of minutes, stirring constantly to break up any lumps
3 Add tamari and maple syrup and cook further
4 Mix potato or corn flour with a little water and use to thicken the mix slightly and to give it some glossy appearance
5 Check seasoning
6 Place scoops of mix into washed and trimmed lettuce cups and garnish with sprinkles of carrot, shallot, capsicum and coriander.
7 Serve with sweet chilli sauce and lime wedges on the side.
**For a vegetarian option, replace the chicken mince with 500 g raw chick peas (soak overnight and boil with fresh water), chop them in food processor, follow same method for rest of recipe.
The Carousel thanks Gwinganna for this recipe.