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Outback Lamb san choy bau

September 27, 2017

 A deliciously quick and fun meal for the whole family.

 

 

Getting the kids involved in making their own food is kind of fun. Probably fun in a similar vein to running a marathon - you spend 42km wondering exactly why it was you started this bizarre form of punishment and its not until its over that you realise its way more fun when its finished. Admittedly not so fantastically fun that I like to do it all the time, but it is a great holiday activity and a pretty cool way to trick them into an awareness of what might actually constitute healthy food. This recipe fall firmly in the category of "they love to make it" - we are working on the eating it bit, but hey, 2 out of 4 ain't bad right???

 

San Choy Bau with Outback Lamb mince

 

INGREDIENTS

peanut, sesame or oil

minced garlic

chopped ginger

250gms Outback Lamb mince

250gms pork mince

1 tbs soy sauce

2 tbs oyster sauce

3 spring onions, sliced thinly

juice of 1/2 lime

1 cup beansprouts

1 iceberg lettuce

fresh coriander leaves

chopped roasted peanuts to serve

 

METHOD

Heat the wok over high heat, add oil, garlic, ginger and mince and stir fry until cooked - about 2-3 minutes.

Add the soy and oyster sauces, spring onions and lime juice, cook for 3 more minutes. Stir through the bean sprouts.

Using the lettuce leaves as a cup or plate spoon the mix in. Top with coriander and peanuts and serve. Voila!

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