Serves = 4
- 1 tbsn extra virgin olive oil
- 3 spring onion
- 1 tsp minced garlic
- 500g lean pork mince
- 1 carrot
- 1 zucchini
- 1 red capsicum
- 8 large leaves iceberg lettuce
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Leonie's San Choy Bow
Professor Leonie Heilbronn's family favourite that all the kids love!
25
mins
8
ingredients
$2.7
/ person
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Ingredients
It’s this easy
- Prepare the vegetables - finely chop the spring onion and capsicum, grate the carrot and zucchini, and lay out the lettuce leaves on plates ready to serve
- Heat olive oil in a large fying pan over a medium-high heat
- Add the spring onion, minced garlic and capsicum and cook for 3 minutes or until tender
- Add the pork mince and cook for 5-6 minutes or until the pork is cooked through, using a wooden spoon to break up the mince
- Add the grated carrot and zucchini and cook for another 3 minutes or until all warmed through
- Take the mince and vegetable mixture off the heat and spoon an even amount into each lettuce cup
Tweaks
- Add fresh coriander and sauce of choice (e.g. hoisin or sweet chilli) to serve
- Leonie likes to add mushrooms and waterchestnuts for some extra veg!
- Add a can of lentils to the mince mixture for some extra fibre, or use in place of pork mince for a vegetarian version
Notes
Nutrition information (per serve):
- Energy (994kJ)
- Protein (26.2g)
- Total fat (11.2g)
- Saturated fat (2.3g)
- Carbohydrate (7.8g); Starch (0.4g), Sugars (7.4g), Added sugars (0g), Free sugars (0g)
- Dietary fibre (3.5g)
- Sodium (80mg)
- Calcium (44mg)
- Iron (2.3mg)
