Turkey San Choy Bow makes the perfect quick and healthy weeknight meal that EVERYONE will love!
Course Dinner, Lunch, Main Course
Keyword san choy bow
Prep Time 20minutes
Cook Time 15minutes
Total Time 35minutes
1tablespoonolive oil(note 1)
½medium onion, finely chopped
1large clove garlic, crushed
1tablespoonfreshly grated ginger(note 1)
5field mushrooms, chopped
2 cupsshredded cabbage
2medium carrots, grated
1large chilli (half finely chopped and the other half sliced)
1spring onion, finely chopped
12lettuce leaves, washed
Small bunch of coriander, roughly chopped, to serve
2tablespoonspeanuts, roughly chopped(note 1)
1heaped teaspoon cornflour
3tablespoons(60ml) oyster sauce(note 1)
2 1/2 tablespoons(50ml) light soy sauce(note 1)
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.