Peter Howard’s recipes prove that having diabetes doesn’t have to get in the way of
enjoying delicious food – in the company of family and friends.
The recipes provided here are from his book “Delicious Entertaining” (ISBN9781741105292)
Peter’s Turkey San Choy Bao
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Serves: 4
Ingredients:
1 large iceberg lettuce
¼ tablespoon light olive oil
400g turkey mince
4 white spring onions, finely minced; reserve tops
2 tablespoons salt-reduced soy sauce
1 teaspoon five-spice powder
1 tablespoon cornflour
¼ cup salt-reduced chicken stock
200g canned water chestnuts, drained, sliced
1 large fruity red chilli, sliced into rounds
4 cups cooked Doongara rice or another low-GI rice (see note below)
Method:
1Remove the core out of the lettuce and run water into it to wash and help separate the leaves.
Take eight larger outside leaves and trip. Shake off excess water and crisp in the refrigerator.
Reserve the remainder of the lettuce for salads or sandwiches.
2Heat oil over high heat in a wok and add the turkey mince, spring onion, soy sauce and five
spice powder – mash with the back of a spoon or a potato masher to avoid large lumps forming.
Cook until browned.
3Mix the cornflour with the stock and stir into the meat with the water chestnuts. Cook a further 3
minutes as you stir to allow the dish to thicken.
4Spoon equal amounts of the mixture into the chilled lettuce leaves and top with chilli. Shred
Some green tops from the spring onion to sprinkle over as well. Serve with steamed Chinese vegetables and the cooked Doongara rice. (See note below)
If you want to serve this dish as a starter, you would not have the cooked green vegetables with it, and half a
cup of rice per person would be sufficient. The nutritional information is given for this as a main course.