When I was younger and Mum and Dad would take my sister and I to ‘The Lucky Panda’ Chinese restaurant in a little town called Bonnet Bay, south of Sydney Australia where I spent my childhood this was my favorite dish.
Fast forward many years later and i’ve been living in Hong Kong for the past sixteen years – who knew! This dish, however actually isn’t something that is on the menu in Chinese restaurants here, so I had to create my own – less the MSG! I prefer to use pasture raised grass-fed beef for this dish, or if you are plant based you can sub the meat for chopped mushroom or some shredded tempeh!
I can’t wait for you to make this recipe. It’s super light and vibrant and leaves me feeling satiated and happy! If you feel as though you need more carbs (depending on your activity level) then you could also add 1-1½ Cups of steamed rice to the pan once cooked and stir through well for the flavours to meld. Do what works best for you! This dish takes me back to my childhood enjoying my san choy bow at The Lucky Panda restaurant due to all of the flavors I’ve been able to replicate, however now using much healthier herbs, oils, and spices. Enjoy!
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4 servings per container
- Amount Per ServingCalories300
- % Daily Value *
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.