San choy bau
Ideal for an Asian-themed meal.
Cooking time: 10 minutes
Olive oil spray
1 small brown onion, finely chopped
2 garlic cloves, crushed
1 tbs grated fresh ginger
400g lean pork mince*
100g button mushrooms, thinly sliced
4 green shallots, finely chopped
1 large carrot, peeled and grated
1 cup shredded green cabbage or Chinese cabbage
2 tbs kecap manis (see Tip)
40ml (2 tbs) fresh lime juice
50g bean sprouts
8 large iceberg lettuce leaves, edges trimmed
1/2 cup chopped coriander leaves
2 tbs plain, unsalted peanuts, chopped to serve*
*Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.
1. Heat a wok over a medium-high heat until hot. Spray the wok lightly with oil. Add the onion, garlic and ginger, and stir-fry for 1 minute. Increase the heat to high and add the mince. Cook, breaking up the mince, for 4 minutes or until it changes colour and most of the moisture has evaporated.
2. Add the mushrooms, green shallots, carrot and cabbage, and stir-fry for 3-4 minutes until the vegetables have softened. Add the kecap manis, lime juice and bean sprouts, and stir-fry until well combined.
3. Remove from heat. Spoon mixture into the lettuce leaves, top with the coriander and peanuts. Serve immediately.
Tip Kecap manis is a thick, sweet Indonesian-style soy sauce. You can find it in the Asian section of the supermarket. If you can’t find kecap manis, reduce 2 tablespoons of reduced salt soy sauce in a small pan.