San Choy Bow-ls

This tidier version of the classic is full of flavour and will give you three serves of vegies in one hit leaving you well on your way to your target for the day!

San Choy Bow Bowls.jpg

Ingredients

500g Pork or Turkey Mince
300g Mushrooms (finely chopped)
2 Carrots (grated)
4 Spring Onions (finely chopped)
1 tsp Garlic Paste
2 tsp Ginger Paste
1/3 Cup Oyster Sauce
2 tbsp Soy Sauce
2 cans Water Chestnuts
250g Vermicelli
300g Baby Spinach (chopped)
1 pkt Alfalfa Sprouts

 

Method

  1. In a fry pan, add a little oil and cook mince on medium to high heat until brown.

  2. Add mushrooms, carrot, spring onions garlic and ginger paste and cook for a further 3 minutes.

  3. Add sauces and water chestnuts, stir and simmer for a further three minutes.

  4. While simmering, prepare vermicelli according to packet.

  5. Using scissors, cut cooked vermicelli into small pieces and add to pan. Stir.

  6. Serve pan mixture in bowls with a big handful of baby spinach and a pile of alfalfa.

Serves 4-6