Turkey San Choy Bow

12 Jan 2018

If you’ve been a bit low with your veggie intake, this is one healthy and tasty way to get them in! Turkey mince is very lean and a great source of protein, but this recipe would also work with chicken or beef mince.


  • 250g organic turkey mince
  • Iceberg lettuce
  • 2 – 3 tablespoons of sesame oil
  • 3cm piece of ginger
  • 3cm piece of lemongrass
  • ½ teaspoon of Chinese five spice
  • 1 zucchini
  • 1 carrot
  • ½ red capsicum
  • 1 brown onion
  • 1 clove of garlic
  • 4 – 6 button mushrooms
  • 4 kale leaves
  • 4 asparagus spears


  1. Carefully peel off the 6 – 8 lettuce leaves so they remain fully intact. Wash thoroughly and put to one side to drain.
  2. Finely dice the onion, garlic, ginger and lemongrass and set aside.
  3. Finely dice the remaining vegetables (zucchini, carrot, capsicum, mushrooms and asparagus) and set aside in a separate bowl.
  4. In a saucepan, heat the sesame oil over high heat and then sauté the onion, ginger and lemongrass until fragrant.
  5. Add in the turkey mince and Chinese five spice, stir occasionally until the turkey is cooked through.
  6. Add the diced vegetables and cook for 2 – 3 minutes until vegetables appear cooked (I like mine a bit crunchy!)
  7. Shred the kale and arrange over the top of the vegetables and turkey mixture.
  8. Turn the heat off, cover with a lid and allow the kale to steam/soften for 1 – 2 minutes before stirring through.
  9. Portion the mixture into lettuce cups, wrap up and enjoy!

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