Pork san choy bau

Recipe

This pork san choy bau features a tantalising mixture of minced pork, finely chopped vegetables, and a savory sauce, all served in crisp lettuce cups.

The combination of tender pork, crunchy vegetables, and the contrast of textures between the filling and the lettuce cups creates a satisfying and enjoyable eating experience.

Pork san choy bau is not only delicious but also versatile, making it suitable for both casual meals and special occasions.

Ingredients

• ½ cup (15g) dried shiitake mushrooms
• 1 tablespoon extra virgin olive oil
• ½ medium onion (75g), sliced thinly
• 2cm (¾in) piece fresh ginger, peeled, grated finely
• 1 clove garlic, crushed
• 200g (6½oz) minced (ground) pork
• 1 green onion (scallion), sliced thinly
• ½ bunch garlic chives, chopped finely
• 1 tablespoon salt-reduced soy sauce
• 2 teaspoons lime juice
• 125g (4oz) bean sprouts
• 4 small iceberg lettuce leaves
• 1 medium carrot (120g), cut into julienne
• ½ long red chilli, sliced thinly on the diagonal
• ¼ cup coriander (cilantro) leaves
• ¼ cup mint leaves
• lime wedges, to serve

Method

1. Place mushrooms and ¼ cup (60ml) boiling water in a medium bowl; stand for 15 minutes. Drain, discard stems; thinly slice caps.
2. Heat a large wok over medium heat. Add oil and onion; stir-fry for 2 minutes or until onion is softened but not coloured. Add sliced mushrooms, ginger and garlic; stir-fry for 1 minute. Remove onion mixture from wok.
3. Increase heat to medium-high; stir-fry pork for 5 minutes, using a wooden spoon to break up any clumps, or until pork is cooked through. Return onion mixture to wok with green onion, garlic chives, soy sauce and lime juice; stir-fry for 2 minutes or until well combined. Remove from heat; stir in bean sprouts.
4. Spoon pork mixture into lettuce cups; top with carrot, chilli and herbs. Serve with lime wedges.

Nutritional information (per serve)

Carb exchanges:  1

Dietitian tip: If you wanted more carbohydrate, add in a high fibre, wholegrain wrap.

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