Dairy, sugar and gluten free
Make dinnertime easy with this delicious family favourite!
I have been making this dish for many years for all ages and all occasions and incredibly popular with my family. It’s definitely on my comfort food list and can be made with many variations. I love its simplicity and how easy it is to make. This dish is great for fussy little, eaters, increasing their vegetable intake with little effort.
Apart from the rice, Sang Choy Bow is a one pot meal that makes welcome leftovers for next day for lunches and snacks for the kids, just double or increase the ingredients as needed. I don’t recommend freezing this recipe, its quick and much better eaten fresh. Try this dish and I know this will become one of you “go to” recipes in the future.
When making this dish its important to make sure you finely shred, grate, chop and crush the ingredients as suggested below. This way the foods cook evenly and the flavours disperse throughout the dish.
500gms mince meat, I used turkey
1 tablespoon of finely grated fresh ginger
1/2 to 1 red chilli, washed, deseeded and finely sliced (add more chilli if you like the heat in your food
2 cloves garlic peeled and crushed
1/4 white cabbage finely shredded
1 carrot washed and grated
1/2 bunch of broccolini washed and finely sliced length wise
2 spring onions roots and tops removed, wash and finely slice on the diagonal
1/2 brown onion, peeled and finely diced
1 tablespoon of olive or coconut oil
1 teaspoon dry coriander spice
1 tablespoon of fermented fish sauce (use 100% pure first press)
2-3 table spoons of wheat free tamari
1/2 teaspoon dulse flakes
1/2 bunch fresh coriander washed, finely chop stalks and roots, loosely chop the leaves
2 teaspoons organic sesame oil
1 1/3 cups brown basmati rice
4-6 outer iceberg lettuce leaves finely shredded
Put rice in a saucepan, filled with water.
Bring to the boil, reduce heat to a simmer and cook with the lid off for about 35 minutes.
Once rice is cooked through, strain and run boiling water through the strainer, put rice aside.
In a large fry pan or pot heat oil on medium heat. When hot add meat and brown onion, stir to cook.
Add garlic, ginger, chilli and stir for one minute over heat.
Add cabbage, coriander spice, grated carrot. Cook for 5-6 minuted, stirring occasionally to soften.
Add broccolini, spring onion and fresh coriander, and dulse flakes, toss to combine
Flavour with fish sauce, tamari and sesame oil, gently stir through. Remove from the heat.
To serve: dived lettuce between 4 plates and make a circle, place rice on top, followed with the san boy chow. Garnish with more chilli, coriander leaves and lemon wedges.