I’ve been chatting with Simone from Play with Food more and more about the concept of #onefamilyonemeal. When I was looking back at some of my previous post that could help you to meal plan with this in mind, I came across my recipe for San Choy Bow {created prior to having children – but with little ones in mind}. I’d said ‘I think this will be a good meal when we have our little bundle of joy – and are wanting them to eat a healthy and delicious meal (that parents will also enjoy). I think of san choy bow as an Asian spaghetti bolognese or an Asian taco – basically, you can hide all kinds of veggies in this little meal and you get to make it and eat it with your hands. And what kid wouldn’t enjoy that!’
Here is my recipe for that very same SAN CHOY BOW {one of my most popular recipes whilst I was hosted on Blogger} – I thought that I would share it again as in the move to WordPress, I’m not sure where it has gone:
- SAN CHOY BOW
- 500 grams pork and lamb mince (you can use 100% pork mince if you can find it)
- 1 bunch of spring onions
- 1 carrot
- 1/2 green capsicum
- 1/2 punnet of button mushrooms
- 1 head of iceberg lettuce
- 1/2 packet of Vermicelli rice noodles
- 1 can of diced water chestnuts
- 3 tablespoons of crushed peanuts
- 2 cloves of crushed garlic
- 1 tablespoon diced ginger
- 2 tablespoons of oyster sauce
- 2 tablespoons of soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 1 tablespoon of olive oil
- Remove the core from the head of the iceberg lettuce, and carefully remove each layer (these will become the ‘cups’ that you put the pork mixture into to eat). Place the lettuce layers into cold water for 15 minutes to become extra crisp. Remove and drain.
- Whilst the lettuce is ‘soaking’, place oil, garlic, ginger, pork and diced spring onions into a deep frying pan. As the meat is browning, dice the carrot, capsicum and mushrooms and add into the pork.
- Boil the kettle, remove 1/2 of the vermicelli rice noodles from the packet, place in a heat proof bowl, cover with boiling water and leave for 5 minutes.
- Once the meat is brown, add water chestnuts, drained noodles, oyster sauce, soy sauce, fish sauce and sugar. Make sure that all the mixture is coated – you may need to add a little water here if the sauce is a little thick and isn’t covering everything. Simmer for another 2-3 minutes.
- To serve, set a bowl of lettuce leave and the pork mixture on the table. Take a lettuce ‘cup’, fill with 2-3 scoops of the pork mixture and wrap like a parcel to eat.
Do you cook one meal for your entire family or are you a short order cook? Do you have a few recipes that you can recreate from before you were a Mummy? If you whip up one of my recipes, I would love to see it – you can use the hashtag #goodfoodweek.
