When I used to go to Chinese restaurants (which I avoid now since 99% of the dishes are covered in uber-sugary sauce), I’d always order San Choy Bow as an appetizer. I got a craving for it this week, so tonight I tried a primal take on San Choy Bow, using this recipe as a base for my meat version and this recipe for the vegetarian version (using mushroom & eggs for the protein). I loved the result, and especially loved the spicy kick from the sambal oelek (newly purchased!).
Here’s the final recipe for my version:
Primal San Choy Bow
- 500g minced chicken
- 1/2 onion, chopped
- 1 tsp ginger, minced
- 2 cloves garlic, crushed
- 1/2 cup chicken stock
- 2 tbsp sesame oil
- 1/2 cup water chestnuts, drained
- 1/4 cup bamboo shoots, drained
- 1 cup kelp noodles, drained
- 2 tbsp soy sauce
- 1 tbsp sambal oelek (chili sauce)
- 8 iceberg (or cabbage) lettuce leaves
- If you want the noodles to be crispier, heat oil in a pan and fry the noodles for 5-10 minutes.
- Heat sesame oil in a frying pan or wok. Add onions, ginger, garlic, and stir fry for 1-2 minutes.
- Add chicken mince and cook until cooked through.
- Add chicken stock and chili sauce.
- Add water chestnuts, bamboo shoots, noodles, and soy sauce. Simmer.
- Serve in individual lettuce leaf cups.
Prep Time: 00:10
Cook time: 00:10