San Choy Bow is a popular low-carb starter in Chinese culture and one of the best known quick paleo meals! 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!
In our rendition of the infamous Chinese lettuce wraps, we’ve opted to use cabbage because it acts as a more sturdy vehicle to transport this deliciousness into your vessel. Feel free to use lettuce leaves if you have those on hand, though!
As a quick paleo meal San Choy Bow contains minced pork but this recipe is incredibly adaptable – you can use any ground meat you’d like (lamb, beef, pork, chicken, even lobster!). You could even omit the meat altogether, add more diced veggies (zucchini, bell peppers, mushrooms…) and make a vegetarian version.
Coconut aminos are used in place of soy sauce, creating a gluten free flavoring that’ll make you think you’re enjoying your favorite dish at the local Chinese eatery (except there won’t be any sacrifice to health!). A beautiful meal, rich with the oranges of carrots and the green veins of cabbage leaves. Ginger brings the recipe to full completion with its distinct fragrance, fulfilling the characteristics of a Chinese dish: aroma, color, and heavenly taste.
You’ll find it much easier to get children to eat their veggies with this fun meal they get to assemble themselves. Put away the silverware, this Paleo dinner is hands-on entertainment for the kids and the taste buds!
So whether it’s a quick meal on a busy weeknight or as an enjoyable Paleo lunch recipes option with the family, our San Choy Bow recipe is sure to become a new favorite!
Quick Paleo Meals: Low Carb San Choy Bow
Serves 4
Ingredients:
- 2 T fat (butter, ghee, coconut oil)
- 1 onion, diced
- 1 carrot, diced
- 3 scallions, diced
- 2 cloves garlic, minced (or 1 t powder)
- 1-inch piece of ginger minced (or 1 t powder)
- 1 lb. ground meat
- 1 small can bamboo shoots
- 1 small can water chestnuts
- ¼ c coconut aminos (more for a sweeter tasting sauce)
- 1 T arrowroot powder
- Cabbage or lettuce leaves (whole pieces)
Procedure:
1. Heat fat of choice in a large saucepan over medium heat.
2. Once the fat has melted, add onions, carrots, and scallions. Cook for 5 minutes, stirring occasionally.
3. Add garlic and ginger.
4. Next, add the ground meat, making sure to break it up evenly with a utensil so that it cooks evenly. Cook until meat has browned, stirring frequently. Add more fat as needed.
5. Once meat is brown, add bamboo shoots and water chestnuts and stir well, letting the mixture continue to cook for a couple of minutes.
6. Now it is time to add the coconut aminos and arrowroot powder. Stir well and allow to simmer for about 5 more minutes before removing from heat.
7. The mixture is now ready to be spooned into individual cabbage leaves and enjoyed!
(Optional garnishes: chopped cashews, cilantro, sprouts)
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