SAN CHOY BOW
INGREDIENTS:
500g organic chicken mince
1 small can water chestnuts - drained and sliced
1 medium onion - diced
1 small carrot - diced
2 spring onions - sliced
1 zucchini - diced
1 clove garlic - minced
2cm ginger - grated
1/4 cup tamari
2 tbsp honey
1/4 cup water
1 tbsp tapioca flour
lettuce cups to serve
METHOD:
Remove and wash your lettuce cups, keeping them whole.
In a large pan on high heat, fry onion, carrot and zucchini in 1 tbs coconut oil until browned and softened.
Add the minced garlic and ginger and stir through.
Add the chicken mince and break up and cook until completely browned. Once chicken is cooked, add the water chestnuts. If the mix is sticking, turn the heat down to medium. Pour in the honey and tamari and mix through.
Create a 'slurry' using 1/4 cup water and 1 tbsp tapioca flour and mixing until smooth. Pour this into the mince mixture. It will thicken the sauce and make it glossy. Continue to cook for 2 minutes. Serve mince in the lettuce cups, or shred the lettuce and serve mince on top for messy eaters!