Tonight’s Dinnerly meal was ‘Reduced-Carb Pork San Choy Bau with Salted Peanuts’. I was excited about this meal choice as I love San Choy Bau. Ever since i tried it in the mid 80s it has been a firm favourite when dining out in Chinese restaurants. You can make it with pork, beef, chicken or duck mince but my favourite is pork san choy bau. The best part is that you pick up the lettuce leaf full of tasty mince and other ingredients and munch, munch, munch. You need napkins nearby as sometimes the sauce runs down your hands but it is oh so tasty it is worth it!
Reduced-Carb Pork San Choy Bau with Salted Peanuts
July 14, 2020
Stir-fry pork mince in a sticky hoisin sauce, toss through carrot and wrap it all up in crisp lettuce leaves. It's big on taste, low in carbs and ready in a flash!
Persons
2
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- pork mince
- 2 tbs hoisin sauce
- 1 baby cos lettuce
- 20g peanuts
- 1 spring onion
- 1 carrot
- 1 tsp soy sauce
- 1 tsp white vinegar
- 1 tbs vegetable oil
- 2 garlic cloves
Instructions
- Prep veggies: Peel the carrot, then halve lengthwise and thinly slice on an angle. Cut the spring onion into thirds, then thinly slice lengthwise (see Kitchen 101). Finely chop the peanuts. Crush or finely chop 2 garlic cloves. Separate the lettuce leaves.
- Make sauce: Put the hoisin sauce, 1 tsp soy sauce, 1 tsp white vinegar and 2 tbs water in a bowl and stir to combine.
- Brown pork: Heat 1 tbs vegetable oil in a medium deep frypan over high heat. Add the pork mince and cook, breaking up the lumps with a spoon, for 3 mins or until browned. Remove from the pan.
- Stir-fry veggies: Add the carrot and garlic and stir-fry for 2 mins or until the carrot is slightly softened. Add the pork and hoisin sauce mixture and stir-fry for a further 2 mins or until slightly reduced.
- Assemble and serve up: Divide the lettuce leaves (see Kitchen 101) among plates. Top with the pork mixture, scatter with the spring onion and peanuts. Enjoy!
Category
Recipes
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