Ingredients
San choy bow mixture
- 1 tsp extra virgin olive oil (EVOO)
- 1 brown onion, diced
- 400g chicken mince
- 200g tinned black beans, drained
- 400g tinned lentils, drained
- 1 large zucchini, diced into 0.5cm cubes
- 2 carrots, diced into 0.5cm cubes
- 1 red capsicum, diced into 0.5cm cubes
- 3 large silverbeet leaves, finely shredded
Marinade
- 1 tsp EVOO
- 1 tsp chilli flakes
- 2 garlic cloves, minced
- 1 tsp minced ginger
- 3 Tbsp fish sauce
- 1 lemon, juiced (or 2 small limes)
- 2 tsp soy sauce or tamari
- 2 tsp honey
- 3 Tbsp hot water
To serve
- 24 lettuce leaves (preferably iceburg cups or cos leaves), washed
- 1 fresh long Thai red chilli, finely sliced
- Handful coriander leaves
Method
- Place all marinade ingredients into a jar and shake to combine
- Heat EVOO in a large frypan or saucepan over medium high heat
- Add brown onion and sautee until fragrant (1-2 mins)
- Add chicken mince and bash up with a spatula into mince, constantly stirring until just sealed
- Add carrot and continue to sautee for another 1-2 mins
- Add zucchini and capsicum and sautee for 3 minutes or until vegetables are just cooked but still crunchy
- Add lentils, beans, silverbeet and marinade mixture and bring to a simmer, stirring constantly for 3-4 minutes
- Divide the mixture into 4 bowls and serve each with 6 lettuce leaves
