Monday’s recipe – Exotic Flavours of Chinese Cuisine

Monday recipe San choy bau

Recipes are always a favourite of ours to share, and this one is super easy and super yummy. With all the talk of Christmas dinners, Sharon 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 – The Asian inspired Christmas lunch – I love it.

Delicious, interesting and easy. And who can resist a failproof San Choy Bau recipe?

This one is from The Heart Foundation who recently launched: Mums United which is all about helping families to live healthier lives. There are hundreds of recipes like this and ideas on how to live the good and long life:

Thanks, Heart Foundation for this and the other yummy recipes you’re offering Sydney Mum over the next month, ready to enjoy Christmas without the guilt and extra kilos.

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.

Author: Sharon Quill

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