• Julie Williams

Turkey San Choy Bau - High in zinc and fresh immune supporting herbs.

I recently had the urge for a dish with some of the delicious flavors of Asia. It was triggered by a beautiful morning at the markets and thinking about what I could enjoy with my new bottle of sweet pickled ginger. I have a small obsession with ginger ;)

So I made a turkey version of San Choy Bau which traditionally is served in an iceberg lettuce leaf. Otherwise some like to enjoy it with rice.

Here's the recipe....

  • 1 tbsp coconut oil

  • 3 peeled garlic cloves

  • 4 schallots (chopped)

  • 2cm fresh ginger

  • 600g free range turkey mince

  • 120g shitaki mushrooms (chopped)

  • 3 tbsp tamari (wheat free soy sauce)

  • 2 tbsp fish sauce

  • 1 tbsp raw honey

  • 1 red chilli (deseeded)

  • 100g bean sprouts

  • 1 carrot (grated)

  • fresh coriander for garnish

  • lime wedges to serve with

  • sweet pickled ginger to serve (not necessary but certainly a delicious addition)


Chop garlic, fresh ginger and shallots.

Add coconut oil, sauté for 3 minutes on medium heat.

Add turkey and mushrooms and fry until lightly browning.

Add tamarind, fish sauce and honey.

Add grated carrot and chili and cook through for 2 minutes.


Add the mixture to a bowl with your chosen rice. Top with bean sprouts, sweet pickled ginger, coriander. More fish sauce or tamari may be needed for a stronger flavor. You could also add extra chopped shallots.

If you're a traditionalist and prefer the expensive iceberg lettuce leaf option, simply just scoop some of the mix into a leaf and wrap it ready to enjoy.

This dish highlights turkey meat which apart from being a complete protein (containing all amino acids for the body's growth and repair) turkey is also very high in zinc which we need for our brain neurotransmitters (brain chemicals), nervous system, mood, gut health, repair of skin, nails and hair and of course our immune system functions.

Turkey meat isn't always easy to find but for anyone free on a thursday morning you can purchase it from the small Currumbin markets opposite the Currumbin RSL. The butcher there sells a large range of free range/grass fed and organic meats.

If you are a ginger lover, I also bought my bottled sweet pickled ginger from the Japanese food stall at the same market. It's delicious and so handy to have daily to support our immune system through winter.


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