San choy bau with turkey mince

Author: Caroline Trickey - BSc (Physiology and Biochemistry), BNutrDiet

Photographer: John Paul Urizar

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Save time on the washing up by using lettuce 'cups' in this tasty recipe.

Serves: 4

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

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100g vermicelli noodles
¹⁄³ cup raw peanuts
4 large portobello mushrooms, chopped
2 teaspoons olive oil
500g turkey mince ground beefX(or use chicken mince)
2 cloves garlic, crushed
2 teaspoons fresh grated ginger
1 large courgettezucchiniX, grated
½ cup sliced water chestnuts, roughly chopped
1 tablespoon tamari or low-salt soy sauce
1½ tablespoons oyster sauce
1 teaspoon sesame oil
½ bunch coriandercilantroX, finely chopped
12 large lettuce leaves (iceberg, cos or buttercup lettuce)

Instructions

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1 Boil kettle and pour water over noodles. Set aside for 5 minutes before draining.

2 Heat a wok or a large frying pan over a medium heat. When hot add peanuts and toss in pan for a few minutes, or until golden brown. Remove nuts from pan. Add mushrooms and a drizzle of olive oil to the pan and cook until browned. Add turkey mince, the garlic and ginger and cook, stirring, for 3 minutes. Add courgette, water chestnuts, tamari, oyster sauce and sesame oil. Stir through chopped noodles and most of the coriander.

3 Remove from heat and spoon into lettuce cups. Scatter cups with remaining coriander, peanuts and serve.

Nutrition Info (per serve)

Calories 388 cal

Kilojoules 1632 kJ

Protein 35.9 g

Total fat 14.4 g

Saturated fat 2.7 g

Carbohydrates 25.0 g

Sugar 4.4 g

Dietary fibre 5.6 g

Sodium 724 mg

Calcium 56 mg

Iron 4.1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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