Lunch 19/01/18


Leftover sam choy bow chicken mince with coconut soaked vegetables and a superfood salad.

Salad Ingredients:

  • 1/2 cup of coconut milk or cream
  • 1 handful of green beans, chopped into 5cm pieces
  • 2 grated carrots
  • 2 brocoli storks
  • 2 handfuls mushrooms
  • 1 cup ‘superfood salad mix’
  • 1 cup spinach leaves
  • 5 cherry tomatoes
  • 1/4 red onion
  • 1 cup basil

Sam choy bow:

  • 1 chicken mince
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 1/2 finely chopped chilli
  • 3 shallots, finely chopped
  • 1 teaspoon finely grated ginger
  • 200g can bamboo shoots
  • 3 cloves of garlic


  1. for the salad, simply put all of your fresh ingredients into a large bowl and mix
  2. for the vegetables, put a small amount of olive oil into wok and turn heat to half way. Allow to heat for 2 minutes. Once heated, put in 100g tin of coconut milk in, followed by mushrooms, beans and grated carrot. Add some chilli and garlic.
  3. let these simmer until all ingredients are soft.
  4. once cooked, put into a bowl and place into freezer for 5 minutes to let it cool before serving
  5. add the ingredients to the salad and stir until the leftover coconut milk is evenly spread into salad.
  6. top with sesame seeds

Sam choy bow:

  1. Combine some olive oil, soy and oyster sauce in small jug or bowl.
  2. Heat a wok over high heat until hot, add chicken and stir-fry for 3-4 minutes, breaking up mince, until the mince is just cooked through.
  3. Add olive oil, soy and oyster sauce and continue stirring for 2 minutes.
  4. Add your chilli, shallots, ginger, bamboo shoots and garlic, and allow to simmer on low for another 15 minutes.

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