Turkey San Choi Bow
Turkey San Choi Bow is a delicious dish perfect for 4 servings. Begin by preparing the lettuce cups—cut the base off the iceberg lettuce and separate the leaves, then soak them in cold water to keep them crisp. In a wok over high heat, stir-fry spring onions, coriander stems, and grated ginger until softened. Add turkey mince and cook until it browns. Mix in light soy sauce, hoisin sauce, chilli oil, and toasted sesame oil for flavor. Fold in grated jicama/yam bean and carrot. Serve the flavorful stir-fry mixture in the lettuce cups, topping them with roughly chopped roasted peanuts and fresh coriander leaves for extra crunch and freshness. Don't forget to have napkins handy to catch any drips.
- 1 Iceberg lettuce
- 2 tablespoons Vegetable oil
- 5 Spring onions thinly sliced
- 2 tablespoons Chopped fresh coriander stems
- 5 Lump of ginger root
- 700 grams Chicken mince
- 2 tablespoons Light soy sauce
- 3 tablespoons Hoisin sauce
- 1 tablespoon Chilli oil
- 1 teaspoon Toasted sesame oil
- ½ Jicama/yam bean
- 1 Carrot, peeled
- 2 tablespoons Roughly chopped roasted peanuts
- 2 tablespoons Chopped fresh coriander leaves
- Prepare Lettuce Cups
Begin by cutting the base off the iceberg lettuce and soaking the leaves in cold water to separate them. Trim with scissors if needed to form open cups. Keep them in cold water to maintain crispness.
- Stir-fry Aromatics and Turkey
Heat vegetable oil in a wok over high heat. Stir-fry spring onions, coriander stems, and grated ginger for 1 minute until softened. Add turkey mince and cook for 4-6 minutes until it browns. Then, add soy sauce, hoisin sauce, chilli oil, and sesame oil for flavor.
- Combine with Vegetables
Fold the stir-fried mixture with grated jicama/yam bean and carrot. Serve in lettuce cups, topping with chopped roasted peanuts and fresh coriander leaves. Provide napkins for any drips.
