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

Ingredients

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

Instructions

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.