Pork San Choy Bau

Active time: 25min Total time: 25min Servings: 4 Recipe from: Townsville Food Magazine

Why?

• High in protein

• Gut friendly and supports digestion

• Anti-inflammatory

• Boosts immunity

• Low carb

• Low in sugar

Ingredients:

• 1 tablespoon coconut oil

• 3 cloves garlic, minced

• 4 shallots, chopped

• 2 teaspoons fresh ginger

• 600 g pork mince (or chicken)

• 120 g shiitake mushrooms, chopped

• 2 tablespoons tamari, or coconut aminos

• 1 tablespoon fish sauce, plus more to serve

• 1 tablespoon honey, (optional)

• 1 g water chestnuts, drained and finely chopped

• 4 spring onions, finely chopped

• 1 fresh red long chile pepper, deseeded and chopped (optional)

• 100 g bean sprouts

• 1 small carrot, chopped or grated

• 8 iceberg lettuce leaves, washed and dried

• cilantro, torn to serve

• lime, wedges to serve

How to prepare

1. Heat a wok or large frying pan over medium-high heat.

2. When hot, add the coconut oil and swirl around the wok.

3. Add the garlic, shallots, and ginger and cook for 1 minute.

4. Add the pork and mushrooms and cook for a further 4 – 5 minutes, stirring occasionally, until cooked through and browned.

5. Add the tamari, fish sauce, and honey, if using, and toss to mix.

6. Next, add the water chestnuts, spring onions, carrot and chillies, if using, and keep stirring until the mixture is well combined and cooked.

7. To serve, place the lettuce cups on a large communal serving platter or four plates. Top each plate with some of the mixture, and garnish with coriander leaves and lime wedges.

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