Kid friendly san choy bow
- 1 tbs peanut oil
- 2 garlic clove (crushed)
- 2 cm ginger (grated)
- 1 onion (finely chopped)
- 1/2 red capsicum (chopped)
- 500 g pork mince
- 1 carrot (coarsely grated)
- 2 cup Chinese cabbage (finely sliced)
- 2 tbs light reduced-salt soy sauce
- 2 tbs sesame oil
- 1 cup unsalted peanuts (roasted)
- 1 iceberg lettuce
Heat oil in a wok or large frying pan over high heat and add garlic, ginger, onion and capsicum. Cook for 2-3 minutes whilst stirring until softened. Add pork, stirring to break up any clumps, until brown and cooked. Drain off any liquid.
Reduce heat, add carrot and cabbage and cook for 5 minutes. Cover with a lid and leave on low for a further 2 minutes. Stir in soy sauce, sesame oil and peanuts. Allow mixture to cool a little.
Rinse and trim the base from the lettuce. Discard older outer leaves. Separate whole leaves from the lettuce head and trim with scissors to form cups.
Put pork mixture in middle of table and let everyone help themselves to fill their lettuce leaf cups.
Find more recipes for your kids will love:
- Homemade chicken nuggets
- Baby banana pancakes
- Incy mincy fried rice
- Fancy fish fingers
- Meatball macaroni and cheese
- Nachos with invisible beans
- This recipe can be spiced up for adults if need be but kept plain for the kids. I like to grate the onion and carrot or chop it finely so it ‘disappears’ in the final dish. And even though there looks to be a lot of cabbage, you’ll be surprised how it condenses down to nothing.
- You can change the pork mince for chicken mince, if you prefer.
- Stir in 1 cup cooked thin noodles at the end if you prefer a dish with more carbs. This works well if you have enough for leftovers the next day. Or serve the san choy bow with a bowl of steamed basmati rice which has a lower GI.
- This recipe was created by Catherine Saxelby for Kidspot, New Zealand’s best recipe finder.