Turkey San Choy Bow
Turkey San Choy Bow makes the perfect quick and healthy weeknight meal that EVERYONE will love!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 serves
- 1 tablespoon olive oil (note 1)
- ½ medium onion, finely chopped
- 1 large clove garlic, crushed
- 1 tablespoon freshly grated ginger (note 1)
- 600 g turkey mince
- 5 field mushrooms, chopped
- 2 cups shredded cabbage
- 2 medium carrots, grated
- 1 cup frozen peas
- 1 large chilli (half finely chopped and the other half sliced)
- 1 spring onion, finely chopped
- 12 lettuce leaves, washed
- Small bunch of coriander, roughly chopped, to serve
- 2 tablespoons peanuts, roughly chopped (note 1)
- 1 heaped teaspoon cornflour
- ¼ cup water
- 3 tablespoons (60ml) oyster sauce (note 1)
- 2 1/2 tablespoons (50ml) light soy sauce (note 1)
- 2 teaspoons sesame oil
- 1 1/2 teaspoons honey
Make sure all your ingredients are chopped and ready to go. There’s no time to stop with stir-fries
Mix cornflour with a little of the water to make a slurry, then add it together with all of the sauce ingredients and mix well.
Heat 1/3 the oil in a wok over high heat. Add the onion, garlic and ginger and cook stirring continually for about a minute. Add the turkey and cook stirring and breaking up the larger chunks as you go, until cooked through.
Add the mushrooms. Cook, stirring for 2 minutes. Add the carrot and cabbage and cook, stirring for another 2 minutes until softened.
Add in the peas and finely chopped chilli. Cook until the peas are hot and no longer frozen.
Give the sauce a quick stir to make sure it’s well mixed then pour it into the wok. Stir through well to coat everything.
This bit is really important – now stop stirring. And let the mixture sit over the high heat for about 1-2 minutes. The sauce will get thicker and the mix sitting on the bottom of pan will caramelise just slightly.
Add the spring onions and mix through
Serve with lettuce leaves, sliced chilli, peanuts and coriander.
Place about ½ cup of mix into a lettuce leaf, then top with the coriander, peanuts and chilli to taste. Fold up and eat.
- I use a standard Australian 20ml tablespoon