San choy bao salad
Please log in to save or rate. Serves: 4Time to make: 1 hr 15 mins (Hands-on time: 15 mins, Cooking time: 60 mins)
Total cost: $14.00 / $3.50 per serve
(at time of publication)
- 2 medium sweet potatoes (about 300g), halved
- 1 tablespoon rice bran oil
- 3 garlic cloves, finely chopped
- 3 shallots, finely sliced; green parts reserved, to garnish
- 1/4 bunch coriander, stems finely sliced; leaves reserved, to garnish
- 500g chicken mince
- 1 large red capsicum, seeded, diced
- 2 tablespoons reduced-salt soy sauce
- 1 tablespoon oyster sauce
- 1 large carrot, grated
- 1 1/2 cups bean sprouts
Nutritional information (per serve)
Instructions
Step 1 Preheat oven to 200°C. Line a large baking tray with baking paper. Place sweet potato halves on prepared tray and roast for 1 hour, or until very tender. Cut each piece of cooked potato in half, scoop flesh into a medium bowl and mash until smooth.
Step 2 Set a wok (or large non-stick frying pan) over high heat and heat rice bran oil. Add chopped garlic to wok with sliced shallots (white part only) and coriander stems; stir for a few seconds, or until garlic is translucent.
Step 3 Add chicken mince to wok (or pan), breaking it up with a wooden spoon, and cook for 1 more minute, or until mince browns; season with pepper.
Step 4 Add capsicum to wok (or pan), then stir in soy sauce and oyster sauce; cook for 2 more minutes, or until almost all the liquid has evaporated. Remove wok from heat. Stir carrot and sprouts into san choy bao mixture.
Step 5 Divide mashed sweet potato and san choy bao mixture among 4 serving bowls. Garnish salad with sliced green shallots and coriander leaves, and serve.
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