Delicious and Sweet San Choy Bau Recipe

Preparation time: 25 minutes + 10 minutes soaking
Total cooking time: 8 minutes
Serves: 4

Ingredients for san choy bau:

4 dried Chinese mushrooms
oil, for cooking
1/4 cup (30 g/1 oz.) slivered almonds, chopped
125 g (4 oz.) water chestnuts, drained and finely chopped
1 carrot, finely chopped
4 spring onions, finely chopped
250 g (8 oz.) lean pork mince
4 coriander roots, finely chopped
1 tablespoon grated fresh ginger
12 lettuce leaves
hoisin sauce, to serve

Sauce for san choy bau:

1 tablespoon light soy sauce
1 tablespoon lime juice
1 teaspoon sesame oil
1/4 cup (15 g/1/2 oz.) chopped coriander
2 tablespoons chopped mint

Directions for san choy bau:

1. First soak the mushrooms in a bowl of hot water for about 10 minutes or so, or until they become softened. Then discard the tough stems and chop the mushrooms finely. Set aside.

2. Then to make the sauce, combine the soy sauce, the lime juice, the oil, the coriander and the mint. Set aside.

3. Then heat the wok until hot, then add 1 tablespoon of the oil and swirl it around to coat the side. Stir-fry die almonds, the water chestnuts, the carrot and the spring onion for about 1 minute or so, or until lightly cooked but not browned and remove from the wok and set aside.

4. The reheat the wok and add 1 tablespoon of the oil. Stir-fry the pork mince, the coriander root, the ginger and the mushrooms over medium-high heat for about 2-3 minutes or so, or until the pork changes colour, but do not overcook the pork.

5. The add the sauce and stir to combine. After that, return the vegetable mixture to the wok and stir-fry for about 1-2 minutes, or until heated through and the mixture is well combined. Then spoon the pork mixture into die lettuce leaves and sprinkle with the hoisin sauce, to taste. Serve more hoisin sauce for dipping.

Nutritional Value for san choy bau:

Protein 3.5 g;
Fat 20 g;
Carbohydrate 15 g:
Dietary Fibre 5 g;
Cholesterol 0mg:
Energy 1525kJ (365cal)

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