A quick, easy and healthy low carb san choy bow recipe. Perfect for left overs lunches. Heat oil in a large fry pan or wok. Add onions, garlic, chilli and ginger and stirfry until fragrant. Add beef and stirfry until brown, breaking up chunks with a wooden spoon. Add mushrooms and fry for a futher 5 minutes.
Mix 1 teaspoon soy sauce, egg yolks and coconut flour. Coat chicken with egg yolk mixture and let sit. Slice bok choy into small bite size pieces. Heat sesame oil in large skillet or wok. Cook garlic in oil until golden. Add chicken to skillet and stir fry until no longer pink.
Slice bok choy into small bite size pieces. Heat sesame oil in large skillet or wok. Cook garlic in oil until golden. Add chicken to skillet and stir fry until no longer pink. Stir in mushrooms and bok choy. Continue to cook and stir until vegetables are tender. Add additional soy sauce, salt and pepper to taste.
Think gluten free, lettuce wraps with a tangy and savory mixture of minced meat and low carb vegetables. While San Choy Bow is usually soy-saturated and strewn with peanuts, it only takes a few clever adjustments and this classic Chinese appetizer can be made into a quick Paleo meals idea that is full of nutrients and taste!