Just before my next grocery shop, I always reach a point where the fridge is looking pretty sad. The good stuff has long been eaten and all that’s left is the questionable cheese and a few forgotten veggies floating around in the bottom of the fridge. You know the ones I’m talking about – yellowing broccoli, limping carrots, wrinkly capsicum, miserable cabbage.
Enter ‘clean out your fridge’ sang choy bow!
I empty the veggie drawer onto the kitchen counter and anything that remotely resembles an edible vegetable gets thrown in the mix (if it’s turning to fluid, give it a miss). I was tempted to call this ‘no recipe’ sang choy bow because I’m not sure I’ve ever made it with the exact same ingredients twice. But the great thing is that regardless of what you’re throwing in with the mince, it’s almost impossible not to end up with a healthy meal full of colour and flavour. Just make sure you’ve always got a portion of frozen chicken or pork mince on hand and you’ll be ready to go!
‘Clean out your fridge’ sang choy bow
Preparation time: 20 mins
Cooking time: 15 mins
500g chicken or pork mince
2 Tbsp olive oil
1 heaped tsp minced garlic
1 heaped tsp minced ginger
2 Tbsp soy sauce
2 Tbsp sweet chilli sauce
Lettuce for ‘cups’ (iceberg or baby cos)
4-6 cups mixed vegetables, finely diced, grated or processed
(I used onion, carrot, red capsicum, zucchini, mushroom, cabbage, broccoli, green chilli)
Salt & pepper to taste
Break apart lettuce and find the best leaves for ‘cups’, rinse and set aside to dry.
Dice, grate, chop or process vegetables so they are all fairly similar in size. I finely diced the onion, red capsicum, zucchini, mushroom and green chilli, grated the carrot and processed the broccoli.
Cook mince in 1 tablespoon olive oil in a large wok or frying pan. While the mince is cooking, use a wooden spatula or egg flip to break up any lumps. You want the mince to break down into very small pieces similar in size to the finely diced vegetables. Transfer cooked mince to a bowl and put aside.
Add remaining tablespoon of olive oil to wok or pan. Add garlic and ginger. Gradually add vegetables starting with firmer ones like onion and capsicum. Add remaining vegetables until all have begun to soften. Return mince to pan, add sauces, salt and pepper to taste and combine well.
Spoon mixture into lettuce cups and serve immediately. Alternatively, serve mince in a large dish on the table and let your guests help themselves.
Serves: 4-5 (depending on the amount of vegetables added)