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About Us
Blog
Recipes
Super Soft Recipes
Strawberry & Banana Smoothie
Mango Smoothie
Soft Scrambled Eggs
Pumpkin & Coconut Soup
Soft Chew Recipes
Banana Pancakes
Omelette
Vegetable Soup
Chicken Noodle Soup
Split Pea Soup
Shakshuka
Salmon with Garlic & Tomato Sauce
Spinach & Swiss Cheese Quiche
Sweet Potato Mash
Japanese Fish Cakes
Soba, Miso & Tofu
Easy Eating Recipes
Beef & Barley Soup
Chicken Adobo
Bacon & Mushroom Fettuccine
Cheesy Cauliflower Bake
Baked Ravioli
San Choy Bau
Chicken & Leek Pie
Chickpea Salad
Red Lentil & Spicy Sausage Stew
Shrimp Fried Rice
Salad with Parmesan & Fried Capers
Spinach & Cheese Damper
DIY Sushi
Celebrate Recipes
Mint Slice Truffles
Apple & Rhubarb Crumble
Sticky Date Cake with Butterscotch Sauce
Videos
Patient Education
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San Choy Bau Recipe
San Choy Bau
SERVINGS: 8
EASY EATING
INGREDIENTS
1/4 cup (60ml) rice bran oil
1 eggplant, cut into 3cm pieces
500g chicken breast, finely diced
4 spring onions, trimmed, sliced
1 bunch snake beans, trimmed, chopped
1/4 cup (60ml) Chinese spicy black bean sauce
8 small inner savoy lettuce leaves
Handful coriander leaves, chopped (optional)
Sweet chilli sauce, to serve
DIRECTIONS
Heat oil in a large wok or non-stick frying pan over medium-high heat.
Add the eggplant and cook, stirring occasionally, for 10-12mins until golden and cooked through.
Remove eggplant from the pan and increase heat to high.
Add the chicken, spring onion and snake bean and cook for 8-10mins until browned.
Return eggplant to the pan and add the black bean sauce.
Carefully stir to coat and cook until eggplant is heated through.
Place chicken and eggplant mixture in lettuce and top with coriander leaves.
Serve with sweet chilli sauce.