Ljupka Peev Naturopath and Herbalist
SanChoyBao

Chicken & Mushroom Lettuce Cups (San Choy Bau)

This is a healthy, modified version of the classic Chinese starter dish. The addition of quinoa makes it more of a complete meal & contributes a nutty taste that complements the mushrooms.

Preparation time:  10 minutes
Cooking time: 20 minutes
Serves: 4
Equipment:
  • Chopping board & knife
  • Garlic crusher
  • Grater
  • Small saucepan
  • Wok or similar pan
  • Mixing spoon

 

Ingredients

  • 1 cup shitake mushrooms – roughly chopped
  • 1 tbs olive oil
  • 1 small brown onion, chopped
  • 1 inch sized piece of fresh ginger, grated
  • 2 garlic cloves, crushed
  • 250g organic chicken mince
  • 1 spring onion, finely chopped
  • ½ cup coriander leaves, chopped
  • 1 long red chilli, finely chopped (optional)
  • 3 tbs tamari (wheat-free soy sauce)
  • 2 tbs lime juice
  • 100g white quinoa
  • 175ml water
  • 1 head of iceberg lettuce

 

Method

1.

Put the quinoa in a small saucepan with 175ml lightly salted water and simmer over low-medium heat until all the water is absorbed (about 15 minutes). The quinoa should still be moist

2.

In the meantime, heat oil in a wok over medium-high heat. Add the onion and cook for 1-2 minutes, then add the mushrooms, ginger and garlic and cook, stirring, for a further minute

3

Add the chicken mince and chilli, and continue stirring, breaking up the chicken until it has browned and cooked through.

4.

Add the spring onion, tamari and lime juice, and continue cooking until well combined.

5.

Remove from heat and stir in the quinoa and coriander leaves. You may need a little more oil, tamari and lime juice dressing, depending on the amount of juices left in the wok. If so, add as much as is required to taste.

6.

To serve, spoon mixture into iceberg lettuce leaves.

 

Gluten Free, Meat & Poultry, Recipes
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