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.)
- 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.