This healthy san choy bow is low in fat and packed full of healthy greens.
½ a tablespoon of peanut oil
2 tablespoon of tamari
1 1/2 teaspoons of fish sauce
1 teaspoon Sesame oil
½ a teaspoons of minced ginger
2 cloves of garlic
2 teaspoons of hemp seeds
1 green capsium
Mixed green veg
2 small zucchinis
2 nests of bean vermicelli noodles
1 teaspoon of cornflour
Place your bean vermicelli noodles in cold water and let them soak for 15 minutes.
Strip the leaves off your iceberg lettuce, wash them and then let them dry.
Heat peanut oil in a wok over medium heat.
Cook garlic and mince for 5 minutes or until the mince is almost cooked.
Add the capsium and zucchini and cook for a further 3 minutes.
Mix soy sauce, fish sauce, sesame oil and cornflour in a small bowl and then add it to your mince mixture.
Add in your hemp seeds, your green veg and the bean vermicelli noodles.
Let the mixture evaporate and then you're ready to serve.
Scoop your san choy bow mixture into your lettuce cups and enjoy!