Lettuce Wrapped San Choy Bow with Cauli-Rice

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!

Lettuce Wrapped San Choy Bow with Cauli-Rice

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Recipe by Priscilla Soligo Course: Mains, Salads, Snacks

Serves 2 persons

Ingredients

• 500g 2 Cups Minced Beef (I prefer grass-fed)

• 1 Medium Cauliflower, roughly chopped (or use frozen already made cauliflower rice)

• 300g 10 – 15 Lettuce Leaves, butter lettuce cups, or cos lettuce

• 90g 1 Cup Mushroom, small dice

• 80g ½ Cup Red Bell Pepper, small dice

• 75g ½ Cup Zucchini, grated

• 75g ½ Cup Red Onion, minced

• 65g ½ Cup Carrot, grated

• 18g 1 Tbsp Tamari

• 15g 1 Tbsp Coconut Oil or Avocado Oil

• 11g 1 Tbsp Sesame seeds

• 10g 1 Tbsp Fresh Ginger, grated

• 10g 3 Garlic Cloves, minced

• 10g 2 Tbsps Spring Onion, chopped

• 10g 2 tsp Toasted Sesame Oil

• 10g 2 tsp Apple Cider Vinegar

• 10g 2 Tbsps Coriander, chopped

• 2g 1 Red Chilli, sliced thin on diagonal

• 3g ½ Unrefined Salt

• Cracked Black Pepper to taste

• Options

• 11g 1 Tbsp Sesame seeds

• 10g 2 Tbsps Coriander, chopped

Directions

• In a food processor, process cauliflower into rice. If you already have frozen cauliflower rice ready to go then use that and skip the steps on how to make the cauls-rice.
• Place cauliflower rice into a clean dish towel and squeeze out as much liquid as you can. This is an important step for making fluffy cauli-rice. Makes approximately 3 cups of cauli-rice. Set aside.
• On the stove, on medium heat, in a pan melt the oil.
• Add in onion, garlic, ginger, and chili. Cook for 3 minutes with the lid on.
• Add in minced beef, stirring intermittently for 5 minutes with the lid off.
• Add in carrot, zucchini, bell pepper, mushrooms, spring onion, and stir for another 3 minutes.
• Add in cauli-rice, tamari, toasted sesame oil, apple cider vinegar, coriander, sesame seeds, salt, and pepper. Stir for a couple of minutes. Remove from heat.
• Arrange a plate or two with lettuce leaves. Spoon the san choi bow mixture into the lettuce leaves/ cups and repeat. Sprinkle with sesame seeds and fresh coriander to garnish. Best when served warm.

Notes

• Storage: San choi bow is best when consumed immediately. If making ahead of time store filling separately to the lettuce cups/ shells in the fridge for up to 3 days in an airtight sealed container. Warm up the san choi bow filling on the stove in a pot then fill the lettuce cups. Filling freezes well too, up to two months in an airtight sealed container. Defrost straight into the pan with the lid off on medium heat, stirring intermittently.

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