Sang choi bao
(at time of publication)
- 1 tablespoon sesame seeds
- 250g lean pork mince
- 250g lean chicken mince
- 2 cloves garlic, crushed
- 3cm piece fresh ginger, peeled and finely grated
- 1 tablespoon olive oil
- 2 tablespoons reduced-salt soy sauce
- 2 tablespoons oyster sauce
- ½ cup bean sprouts
- 3 spring onions, trimmed and finely chopped
- 8 medium iceberg lettuce leaves, trimmed using kitchen scissors
1 Heat a wok over medium heat. Add sesame seeds and cook, stirring, for about 30 seconds, or until toasted. Transfer to a plate.
2 Combine minces, garlic and ginger in a bowl. Heat a little oil in a wok or large non-stick frying pan over medium-high heat. Add mince and stir fry for about 5 minutes, or until changed in colour. Add sauces and stir-fry for a further 2 minutes, or until well combined and hot. Remove from heat. Stir in sprouts and onion.
3 Fill lettuce leaves with mince mixture. Sprinkle over sesame seeds and serve.
Instead of the chicken mince, try the same quantity of peeled green prawns and add with the sauces.
Nutrition Info (per serve)
Total fat 16.3g
–Saturated fat 4.5g
Dietary fibre 1.3g
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