Plant-Based Mince San Choy Bow & Fragrant Rice Bar
with Lettuce Cups, Pickled Carrot & Coriander
Create your perfect san choy bow plate tonight with ginger lemongrass veggie mince, pickled carrot and garlicky rice and all your favourite toppings - like peanuts, coriander and lime. Fresh, customisable and full of flavour!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Jasmine Rice
(Contains: May contain traces of allergens, Gluten, Soy, Wheat;)
1 packet
Coriander
2
Garlic
1 packet
Crushed Peanuts
(Contains: May contain traces of allergens, Peanuts, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat;)
1 packet
Ginger Lemongrass Paste
1 packet
Sweet Chilli Sauce
1
Brown Onion
200 g
Plant-Based Mince
(Contains: Wheat, Gluten, May contain traces of allergens, Soy;)
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1
Baby Cos Lettuce
1
Lime
1
Cucumber
1
Carrot
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, using a vegetable peeler, peel carrot into ribbons. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add carrot to pickling liquid. Add enough water to just cover cucumber. Set aside.
• Trim baby cos lettuce and separate leaves. Thinly slice cucumber into sticks. Slice lime into wedges. Roughly chop coriander. • Thinly slice brown onion (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook veggie mince and onion, breaking up with a spoon, until just browned, 3-4 minutes. • Add ginger lemongrass paste and cook, until fragrant, 1 minute.
• Reduce heat to medium, then stir in oyster sauce, sweet chilli sauce and the water (for the sauce) and simmer, until bubbling and slightly reduced, 1-2 minutes. • Remove from heat, and add a squeeze of lime juice. Season with pepper.
• Drain pickled carrot. • Bring everything to the table. • Build your own plate with garlic rice, veggie mince mixture, lettuce leaves, pickled carrot, cucumber, crushed peanuts, coriander and any remaining lime wedges. • If you've selected an add on bundle, serve with stir-fried garlic greens. Enjoy!
