Enjoy the delicious flavours of this Asian-inspired Bariatric San Choy Bow. It’s full of protein and veggies and is a healthy choice as part of your bariatric diet. The beauty of this dish is that it’s not just designed for post-bariatric surgery patients. While these little parcels are an easy way to keep your portions under control, your non-bari family and friends can eat exactly the same as you, just a little more. If you’re cooking this recipe for one, keep in mind that there’s enough here for 3-5 full bariatric meals.
💡 This recipe is only suitable as a stage 4 bariatric post-operative diet.
🍽 3-5 bariatric meals | ⏱ 40 minutes
- 1 tbsp peanut oil
- 2 garlic cloves, minced
- 1 medium carrot, diced
- 1 stalk celery, sliced
- 250g chicken mince
- 3 shallots, sliced
- 1/4 cup frozen peas
- 4 chopped mushrooms
- 1/2 can water chestnuts, drained
- 2 tsp ginger, grated
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- Iceberg lettuce leaves
- Lemon wedges for a touch of zing
- Pour half the peanut oil into a hot pan and add garlic, carrots and celery
- Once the garlic has turned golden, add the chicken mince and the rest of the peanut oil
- Cook the chicken on medium-high heat until slightly browned
- Stir through the rest of the vegetables
- Add the ginger, soy sauce, oyster sauces sesame oil
- Add the bean shoots last to ensure they remain crunchy. Combine until heated through.
💡 Tip: Because meal sizes are smaller for people who are post-bariatric surgery, when buying mince, separate it into 100g portions as soon as you get home and freeze it for future use. Ground meats will be good for 3-4 months in the freezer. Once thawed, do not refreeze uncooked meat.
🥬 For a vegetarian option, try swapping the chicken mince for 200g of lentils.
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