San Choy Bao

San Choy Bao RecipeI love to make this San Choy Bao recipe during the hot summer season.  The crispy iceberg lettuce, fresh mint, coriander, crunchy nuts and warm and spicy meat are such a winning combination. When the weather is hot and you feel like something light, but still substantial, this is a great go-to recipe.

It is a simple and easy recipe that anyone can make and only takes around 15 minutes to make – all you need is a wok, a wooden spoon and some fresh ingredients! It is great served warm or cold and a big batch keeps well in the refrigerator for a quick lunch or snack. It is also a great recipe for those following a low carb or keto diet as lettuce is used as the wrap.

Variations:

  • You can use the San Choy Bao filling in rice paper rolls, which can be wrapped in lettuce leaves to serve.
  • I often add finely diced vegetables to the mince for more variety and extra nutrition (eg. carrot, zucchini, green beans, mushrooms, bok choy and capsicum)
  • You can make this San Choy Bao recipe vegetarian by substituting the mince with crumbled tofu and add shiitake mushrooms for extra protein and flavour.

 

Ingredients

serves 4

  • 1 tbsp coconut oil
  • 2 garlic cloves, finely chopped
  • 2-cm piece ginger, finely grated
  • 1 lemongrass stalk, white part only, finely chopped
  • 1 red chilli, finely chopped
  • 1 green chilli finely chopped
  • 3 spring onions, thinly sliced
  • 500 g pork mince (can also use chicken mince, beef mince or tofu)
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoons oyster sauce (try making your own here)
  • 1 tablespoon lime juice (approx 1/2 lime)
  • 1 teaspoon sesame oil
  • ¼ cup chopped roasted peanuts or cashews
  • small bunch of coriander
  • small bunch of fresh mint
  • 1 iceberg lettuce
  • lime wedges, to serve

Method

  1. Heat a large wok over medium – high heat. Add the coconut oil, garlic, ginger, lemongrass, spring onions and chilli and cook for 1 minute or until fragrant.
  2. Add the pork mince and cook, breaking up the meat with a wooden spoon and stirring until browned and cooked.  Add the soy sauce, oyster sauce, lime juice and sesame oil and toss to combine well.
  3. Remove from the heat and allow to cool briefly while you prepare the lettuce cups.
  4. Carefully separate the lettuce into cups: first discard the outer leaves of the iceberg and then gently remove each layer and try to keep in tact. Wash the leaves as needed and gently shake dry or drain in a colander.
  5. Place the lettuce cups on either a big plate or individual shallow bowls.
  6. Divide the meat mixture between the lettuce cups, sprinkle with the crushed peanuts, mint and coriander.
  7. To eat, wrap the lettuce around the meat to form a roll or parcel and eat!

Why Fresh Herbs & Light Meals Matter in Summer

Dishes such as this light San Choy Bao are ideal for maintaining digestion, energy and general health and wellbeing at warmer times of the year. When it is hot, our bodies just want lighter foods that are easily digested and thirst-quenching. With the use of fresh herbs like mint, coriander and even Thai basil, flavour is not only improved but the body is cooled as well as digestion kept healthy. The herbs are antioxidant rich and plant compounds that are beneficial to overall health.

Light, fresh food like this rejuvenates and makes us feel nutritious without feeling heavy, a perfect choice for hot days. Adding herbs, spices and vegetables to your summer meals is an easy way to enhance nutritional content and balance your diet. 

Explore more delicious recipes on our blog.