Pork San Choy Bau, gluten-free
San Choy Bau, a classic Chinese dish, that tantalizes the palate with its vibrant flavors and textures. A delicious blend of minced meat, typically pork or chicken, stir-fried with aromatic garlic, ginger, hoisin, and soy sauce, creating a sweet and savory mixture. This is then nestled into crisp lettuce cups, giving it the perfect refreshing crunch. This is a must at your next dinner party. Let's cook it together!
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Pork San Choy Bau
Serves 4
Prep 10
Cook 15
INGREDIENTS
Filling mixture:
500g pork mince or chicken mince
1 tablespoon olive oil
1 large brown onion, diced
1 tablespoon ginger, grated
1 large garlic clove, minced
1 carrot, grated
1 red capsicum, diced
3 spring onions, sliced
1 tablespoon sesame oil
Sauce:
3 tablespoons hoisin sauce, gluten-free
1 tablespoon tamari soy sauce, gluten-free
1 tablespoon sweet chilli sauce
1 teaspoon corn flour mixed in 2 tablespoons ice cold water
To Serve and Garnish:
8 large lettuce leaf cups
Bean sprouts, rinsed and drained
Fried noodles (Chang's gluten-free fried noodles)
Long red chilli, sliced
Tamari Soy Sauce, gluten-free
Coriander leaves
INSTRUCTIONS
1. Prepare the lettuce and sauce: Wash lettuce and spin dry, then combine the hoisin, tamari soy, sweet chili sauce, and corn flour mixture in a bowl. Whisk and set aside.
2. Cook the mince: Add to a pan the oil and mince and stir fry, breaking up the mince with a wooden spoon. Cook until golden. Next add the garlic, onion, ginger, carrot, and capsicum. Stir through and cook for a further 3 minutes before adding the sauce. Stirring through to combine well and cook until the sauce thickens and the mixture is quite dry. Remove the pan from the heat, toss through the spring onions, and drizzle over the sesame oil.
3. Serve it up! On a serving platter arrange the lettuce leaves filled with the mince mixture. Garnish with bean sprouts, fried noodles, coriander leaves, and slices of chilli.
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