Creating a GDM-friendly Kitchen

Food for thought

  • Lisa said: Hi Hazeline. Good on your for making an impact with your BGLs... Read More
  • Lisa said: Hi Jessica thanks for sharing your experience... Read More
  • Lisa said: Hi Kandice. This is a store-bought bar and is an Australian example of a packaged snack that works within the GDM diet recommendations... Read More
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  • Jess Thomson said: Hi there , thank you for the great information i have just been diagnosed with Gestational Diabetes and i wont be seeing my specialist till nxt week and im freaking out... Read More

Vegetarian

San Choy Bau_8299

San Choy Bau

Servings: 4 people

Do you ever pretend that you’re the presenter on a cooking show!? Well rehearse with this! There are quite a number of ingredients in this delicious gestational diabetes friendly San Choy Bau. So chop/ measure/ crush/ drain and prep everything beforehand into small bowls (like in the cooking shows) and you’ll be talking into your tongs in no time. (Main carbohydrate containing ingredients are listed in bold.)

Ingredients

  • 3/4 tablespoon sesame oil
  • 3/4 tablespoon light cooking oil
  • 300g/ 10.5 oz pork or chicken mince, or firm tofu crumbled
  • 1 tablespoon finely grated fresh ginger
  • 2 garlic cloves, crushed or finely chopped
  • 150g/ 5.3 oz button mushrooms, well chopped
  • ½ – 1 fresh red chili, seeded, finely chopped (optional)
  • 1 can water chestnuts, drained, chopped
  • 3 spring onions, finely chopped
  • 30g/ 1 oz ‘glass’ or vermicelli noodles, cooked according to packet instructions
  • 1 large carrot, grated
  • 1 large zucchini, grated
  • 3 tablespoons tamari or salt-reduced soy sauce
  • 1 lime, juiced
  • 2 tablespoons rice wine vinegar (optional- if it’s not something you have in the kitchen)
  • ½ cup chopped coriander leaves
  • 4 large or 8 small iceberg lettuce leaves, cut like cups
  • Toasted sesame seeds to serve

Heat the oils in a wok or broad frypan over low-medium heat. When hot, add tofu or mince and stir fry until brown (continually stirring).

Add ginger, garlic, mushrooms, chili (optional), water chestnuts, spring onions, glass noodles, carrot, zucchini and mix well.

Add tamari, lime juice and rice wine vinegar and stir briefly. Turn off heat and toss through coriander leaves.

Sprinkle with toasted sesame seeds and serve either in the lettuce leaf cups or on a platter and dish up at the table.

  • Amy says:

    I pretend all the time! Only when the husband isn’t around though. These look delicious, great idea,

    • Lisa says:

      Hi Amy! That’s great you’re excited about the San Choy Bau too. (And that I’ve found a fellow ‘home TV-chef ;) Let me know how you go with this recipe. Enjoy, Lisa x

  • Jane says:

    I made this recipe the other night and it received two thumbs up from my husband and my parents! I left out the noodles, water chestnuts, and coriander since I didn’t have them on hand. Still turned out delicious! The leftovers the next day were even better – so good that my husband ate it for breakfast with two eggs sunny side up!

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About

I’m Lisa Taylor, the mum behind GDRecipes. I created this site after having GDM myself & because I love food. I’d like to inspire, motivate & support you to cook & eat well during your pregnancy with GDM & beyond. Come read my story. My kitchen is your kitchen. ... Read more

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