I love San Choy Bau and have been meaning to make a version of my own for some time. The combination of flavoursome meat and cool, crunchy lettuce is really delicious, as well as very nutritious and gluten free.
- 500g good quality pork and veal mince
- About 6 large iceberg lettuce leaves
- 2 tbs tamari (or salt reduced soy sauce)
- 1 tbs fish sauce
- 2 tbs oyster sauce
- 1 1/2 tbs sesame seed oil
- 1 red or yellow capsicum, finely chopped
- 1 brown onion, finely chopped
- Small handful chopped spring onions
- Large handful bean shoots
- 2 tbs toasted sesame seeds
- Heat sesame oil in a wok and add capsicum and onion. Cook until onion starts to turn transparent.
- Add mince and stir fry until cooked.
- Add fish sauce, oyster sauce and tamari and cook for a further 5-6 minutes. Turn off the heat and stir through bean shoots and spring onion.
- Fill lettuce leaves with mixture and sprinkle with some toasted sesame seeds
- Fold together and eat up!
The use of lettuce leaves is great alternative to wraps for people wanting to eat gluten free or low carb. I also think they taste great and work really well with the mince mixture. Lettuce leaves are extremely low in fat and cholesterol and are a great source of dietary fibre. They are also a good source of iron, vitamin B6, A, K and C.