San Choy Bau
I recently heard of a great Christmas lunch idea from friends who on Christmas morning head to Chinatown for the yummy lunch things later in the day. Asian inspired Christmas lunch – I love it. Delicious, interesting and easy. And who can resist San Choy Bau?
This San Choy Bau recipe is from The Heart Foundation who recently launched: Mums United which is all about helping families to live healthier lives. There’s hundreds of recipes like this plus ideas on how to live the good and long life: www.heartfoundation.org.au/mumsunited.
Thanks Heart Foundation for this and the other yummy recipes you’re offering Sydney Mum over the next month.
San Choy Bau Serves 4
Olive oil cooking spray
1 small brown onion, finely chopped
2 garlic cloves, crushed
1 tbs grated fresh ginger
400g lean pork mince
100g button mushrooms, thinly sliced
4 green shallots, finely chopped
1 large carrot, peeled and grated
1 cup shredded green cabbage or chinese cabbage
2 tbs kecap manis
40ml (2 tbs) fresh lime juice
50g bean sprouts
8 large iceberg lettuce leaves, edges trimmed
1/2 cup chopped coriander leaves
2 tbs roasted unsalted peanuts, chopped to serve
1. Heat a wok over medium-high heat until hot. Spray the wok lightly with oil. Add the onion, garlic and ginger, and stir-fry for 1 minute. Increase the heat to high and add the mince. Cook, breaking up the mince for 4 minutes or until it changes colour and most of the moisture has evaporated.
2. Add the mushrooms, green shallots, carrot and cabbage, and stir-fry for 3-4 minutes until the vegetables have softened. Add the kecup manis, lime juice and bean sprouts, and stir-fry until well combined.
3. Remove from heat. Spoon mixture into the lettuce leaves, top with the coriander and peanuts. Serve immediately.
Tip: Kecup Manis a thick, sweet Indonesian-style soy sauce. You can find it in the Asian section of the supermarket. As it is salty it is recommended to use it sparingly to provide flavour.