Skinny San Choy Bau (Chinese Pork in Crispy Lettuce Wraps)
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Ingredients

  • 290 per main serving if made with pork
  • pork
  • 274 if made with chicken
  • 500 g lean minced pork (5% fat) [615 calories], or 500g minced chicken breast [550]
  • 227 g tin water chestnuts, drained and finely chopped (about 140g) [27]
  • finely chopped
  • chopped
  • 1 tsp sugar (optional) [16]
  • 2 tbsp (30ml) light soy sauce (or Tamari sauce for Gluten Free) [16]
  • 2 tbsp (30ml) Chinese rice wine (e.g. Shaohsing/Shaoxing), or dry sherry
  • 2 tsp cornflour/cornstarch [36]
  • 2 tsp oil of choice (or more, if not counting calories) [90]
  • 2 inches ginger root, peeled and finely chopped (or grated) [7]
  • 2-3 garlic cloves, finely chopped [18]
  • 1 large red chilli, deseeded and finely chopped (optional) [7]
  • 250 g closed cup mushrooms, chopped into rough
  • mushrooms
  • 1 cm dice (e.g. chestnut, or ordinary white will do) [40]
  • large dried shiitake mushrooms (about 15g dry weight), soaked according
  • 60 g Szechuan
  • 5 spring onions - 4 sliced in 1/2cm lengths, plus one finely sliced to garnish [17]
  • 2 tsp rice vinegar [2]
  • 50 g oyster sauce (around 3 tbsp, or to taste - check ingredients if cooking Gluten Free: Wok Mei brand is GF, but many are not) [69]
  • 1 tsp toasted sesame oil (or more to taste) [45]
  • 16 crisp lettuce leaves to serve as 'wraps' (e.g. small or halved iceberg lettuce leaves, or use more crisp baby leaves e.g. baby gem) [44]
  • 2. In a bowl, mix the minced pork
  • 3. Heat the oil in a good quality wok or frying pan, add the ginger, garlic and chilli and stir
  • 4. Add the minced meat mixture and stir
  • 5. Add the spring onions, rice vinegar and oyster sauce, and continue to cook for another minute or two, stirring in thoroughly

Instructions

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