San Choy Bau is one of my favourite shared meals. It's gorgeously colourful and absolutely delicious. There is a little bit of chopping but after that's done, the meal comes together REALLY fast. I like to do the chopping a couple of hours ahead of time (store it all in the fridge) so the actual cooking time feels very painless.
This is the second recipe in my collab series with Meadows Mushroms (the first yummy recipe is HERE). Their lovely button mushrooms are perfect for Asian inspired dishes. In this recipe, I use them to add a delicious earthy flavour that means I can go a little lighter on the meat component. Button mushrooms hold their shape well while cooking so you get a great mix of textures.
Whether you're after a tasty low-carb meal, are a fan of Asian flavours or just looking for a new weeknight favourite, I think you'll love this one. Kelly x
Button mushroom & free range chicken lettuce cups
2 teaspoons finely grated ginger root
3 finely diced garlic cloves
1/2 red onion - finely diced
1 large red chilli - deseeded and finely diced
1 stalk celery - finely diced
500g Meadows button mushroom
500g free-range chicken mince
2 teaspoons sugar - any variety is fine
2 tablespoons tamari
2 tablespoons fish sauce
100g bean sprouts
1 spring onion - finely sliced
handful fresh coriander - roughly chopped
Coconut oil or ghee for sauteing
Ground white pepper and sea salt
To serve: 6-8 large iceberg lettuce leaves, finely chopped capsicum, grated carrot, grated or spiralled raw zucchini, ripe avocado - thinly sliced, extra beans sprouts
Heat a generous spoonful of oil over a medium heat. Add the ginger, garlic, onion, chilli and celery. Cook for 2 minutes, moving frequently.
Add the mushrooms, raise the heat to high and sauté for 2 minutes. Add the chicken mince and and cook for 3-4 minutes.
Add the tamari, fish sauce and sugar. Stir through and cook for a final minute. Remove from the heat. Add the bean sprouts, spring onion and coriander. Season with a sprinkle of ground white pepper and sea salt as necessary.
Serve immediately in a large bowl. Place the lettuce cups and other fresh vegetables on a large platter so that people can serve themselves. Fill lettuce cups with the hot chicken / mushrooms mixture and top with whichever fresh vegetables take your fancy. Enjoy!