We thought we would mix things up a little this week and add a splash of Chinese food to our blog repertoire. While we do love a gorgeous baby bath towel, we are also quietly quite passionate about food – primarily its consumption, but also we do appreciate a damn good recipe.
We get how unbalanced life is with little people and hence are always in the market for quick delicious recipes especially for dinner. This recipe is a bit of a staple in our households – it is easy peasy to make and is great for kids of all ages. The older ones especially like the novelty of the lettuce cups. Double the recipe and then you have delicious left overs for lunches the next day!
This recipe is based on one from Lorna Jane Clarkson’s Nourish Cookbook. This is a great book of delicious whole food type recipes that are easy to make.
Served with a cup of cooked rice this recipe will usually serve two adults and three little people. Enjoy!!
Sang Choy Bow
1 tablespoon sesame oil
1 small brown onion sliced thinly
2 cloves of garlic, crushed
2-3 kaffir lime leaves thinly sliced
1 teaspoon of lemongrass finely chopped
500g minced chicken
1 medium carrot, grated coarsely
1 medium zucchini, grated coarsely
1 cup finely shredded cabbage (any cabbage is fine but Chinese cabbage is the ultimate)
4 tablespoons tamari (soy sauce)
2 tablespoon fish sauce
1 teaspoon finely grated lime zest
2 tablespoons lime juice
6 lettuce leaves (for cups)
1/3 cup loosely packed fresh coriander
¼ cup coarsely chopped roasted unsalted cashew nuts
- Heat oil in frying pan; stir fry onion 2 minutes or until softened. Add chicken and garlic, lemon grass, kaffir lime leaves; stir-fry, 5 minutes or until chicken is browned, breaking up any large lumps.
- Add carrot, zucchini, cabbage, tamari and fish sauce; stir fry until heated through. Remove from heat; stir in rind and juice.
- Spoon chicken mixture (and rice) into lettuce leaves; sprinkle with coriander and cashew nuts.