TUES­DAY Chicken san choy bau

Healthy Food Guide (Australia) - - RECIPES -

Serves 4 Cost per serve $4.80 Time to make 10 min dairy free 1 tea­spoon minced gar­lic 1 tea­spoon minced ginger 500g lean chicken mince 2 cups mush­rooms, finely diced 1 x 250g pouch mi­crowav­able brown rice 1 ta­ble­spoon re­duced-salt soy sauce 2 ta­ble­spoons oys­ter sauce 1 medium cu­cum­ber, finely sliced 2 shal­lots, finely sliced 12 whole let­tuce leaves (but­ter let­tuce or baby cos) 2 cups bean sprouts 1 Spray a large non-stick fry­ing pan with olive oil and set over medium heat. Cook gar­lic and ginger for 30 sec­onds, or un­til fra­grant. Add chicken mince; cook, break­ing up with a spoon, for 2 min­utes, or un­til golden. 2 Add the diced mush­rooms, brown rice, soy and oys­ter sauces, and cook for a fur­ther 1 minute, or un­til the mix­ture is heated through. Re­move from heat. Stir through the sliced cu­cum­ber and shal­lots. 3 Serve the chicken mix­ture in whole let­tuce leaves, topped with bean sprouts.

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