SAN CHOY BOW (CHICKEN BEEF OR VEAL) – PHASE 2

Posted by: Jess Arroyo Category: Beef, Chicken, Phase 2, Recipe

SAN CHOY BOW (CHICKEN BEEF OR VEAL) – PHASE 2

INGREDIENTS069b35c1e99068814833f16082f026d3

500 g Chicken mince (Veal or Beef) very lean
4-6 Tbsp of water
3 Tbsp. Tamari sauce (Chang’s, Fountain, Ayam)
3 Tbsp. Fish sauce gluten free (Chang’s)
1 tsp. Ginger, grated
2 Garlic cloves, minced
½ cup fresh chopped coriander
3 cups Iceberg lettuce'(keep 3 small leaves shred the rest finely) OR 2 cups Cabbage

DIRECTIONS

Mix tamari and fish sauce in a jug.
Stir fry the mince until half-browned.
Mix chicken mince with water until absorbed. (this will help soften the proteins in the meat and improve the finished. (texture)
Add ginger, garlic, coriander, tamari and fish sauce.
Continue simmering to reduce sauce. (Divide into 5 portions) freezes well.
Fill 3 small lettuce cups with shredded lettuce divide the single portion of meat over the lettuce.

Serves 5

By Jess Arroyo