Yogic Kitchen by Jody Vassallo

Author:Jody Vassallo
Language: eng
Format: epub
Publisher: HarperCollinsPublishers
Published: 2019-03-12T16:00:00+00:00

San choy bau

Serves 4

The quickled (that’s a fancy word for fast pickled) vegetables dress up this dish and give it a bit of colour.

1 carrot, thinly sliced

1 red capsicum, thinly sliced

50 g bean sprouts

2 tablespoons rice vinegar

1 teaspoon coconut sugar

1 tablespoon extra-virgin coconut oil

500 g turkey or chicken mince

1 x 230 g can bamboo shoots, drained

1 x 230 g can water chestnuts, drained and roughly chopped

2 tablespoons oyster sauce

iceberg lettuce leaves, washed

Place the carrot, capsicum and bean sprouts in a bowl with the vinegar, sugar and ½ cup of water. Allow to pickle while you prepare your mince.

Melt the oil in a frying pan, add the mince and cook over medium heat until browned, breaking up any lumps with a wooden spoon as it cooks. Add the bamboo shoots, water chestnuts and oyster sauce and cook until warmed through.

Spoon the mince mixture into the lettuce leaves, top with some carrot, capsicum and sprout pickle and roll up to enclose.

TIP: You can use cabbage instead of iceberg lettuce leaves.

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