Monday, 28 November 2011

Just a Small Absence

Oops. Well I haven't been here in quite a while. Life has been quite manic. We were lucky enough to go on a two week holiday. A self catered road trip through Victoria which was a lot of fun and incredibly exhausting. We came home to a busy time of school fĂȘte and a mass of baking for the cake stall, followed by everyone getting sick, suddenly realising I had less than 2 weeks to plan a birthday party and a weekend away visiting friends. Blogging has definitely been on the back burner and inspiration has been kind of lacking.

But I now have a bunch of things to post including tonight's dinner.

This is a surprisingly summery dish which can be so difficult with failsafe food. It really works better in winter, so it's nice to be able to not eat roast dinner or casseroles or mashed potato in the warmer months.

San Choy Bow
Serves 4
Ingredients
  • 1tsp Failsafe oil
  • 500g beef mince (or chicken)
  • 3 cloves garlic 
  • 1/2 leek cut into about 6 lengthwise pieces and then sliced finely
  • 1/2 a swede, grated
  • 1/2 celery stick cut finely
  • 1/4 choko cut into small pieces
  • mung bean sprouts
  • 2 shallots sliced on an angle (including some of the green bits)
  • 1tbsp golden syrup
  • 1tbsp 'lemon' juice
  • 1tsp salt (or to taste)
  • rice vermicelli soaked and cut into bit sized pieces(I used one block from the Changs brand packs)
  • lettuce leaves for serving


Method

  1. heat oil in a large frying pan over medium to high heat. Add leeks and garlic and stir fry until softened
  2. Add mince and stir fry, when the mince is partially cooked add the swede.
  3. When the mince looks cooked and there is very little liquid left add the celery and choko. Stir fry until softened
  4. Add golden syrup, 'lemon' and salt and stir through well.
  5. turn off heat, mix noodles through the meat.
  6. Spoon into lettuce cups, place some sprouts and shallot on top
  7. Serve and then roll up and eat.


Options
Salicylates - Add a finely chopped or grated carrot and/or some ginger and coriander

4 comments:

  1. Hi Trishy,
    I was wondering what you mean by 'lemon juice' in this recipe? I'm picking it's citric acid (which I think I'm having a reaction to, most unfortunate!), but just double checking as I'd love to find something 'lemony' that I can tolerate. Thank you so much for this blog!! It's absolutely wonderful and has some of my past favourites that have been sorely missed, such as tagines (I used to cook them 4 nights a week) and San Choy Bo... now if I can just find something to replace the citric acid..... Cheers, Karla

    ReplyDelete
    Replies
    1. Hi Karla! Unfortunately it is using citric acid. I know some have trouble with it. Have you tried ascorbic acid or sodium ascorbate? They are the vitaminC powders from health food shops. I'm not sure where they are sourced from, but may be better tolerated. Fingers crossed :)

      Delete
  2. Thanks so much for the tipping Trishy. I used to use sooooo much lemon in my cooking, dressings, drinking water.... would love to find a substitute! I'll give those a whirl.

    ReplyDelete
  3. Thank goodness for these recipes. I would be totally lost in my new world of sis free journey of eating. Loved this recipe. A big thank you for your sharing and efforts

    ReplyDelete