175g rice vermicelli by wai wai 60ml ayam san choy bau sauce 1 cup cauliflower
1 Head Broccoli
1 Capsicum (small) 2 large carrots 2 cups green beans 3 cloves garlic
2 tbs ginger root 500g extra lean mince beef by coles 1 cup premium bean sprouts by nature's wonder 1/2 juiced lime 1 medium head sliced iceberg lettuce 1 chilli (optional)
Prepare vermicelli according to packet directions, drain and snip with scissors. Optional: Add chilli and water chestnuts. You will need 4 tbs of san choy bau sauce. Blitz all veggies in a food processor until texture resembles rice. In a large hot wok, heat 2 tbs oil, add garlic, ginger, chilli and beef. Stir occasionally until cooked through. Add the veggies, vermicelli, lime juice and sauce. Season with chopped peanuts (1/2 tsp per serve), extra chilli and coriander. To serve, serve with sliced iceberg lettuce or in large leaves.