Gluten Free · Main Meals · Recipes · Starters

San Chou Bau

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San Chou Bau

This dish can be spelt and made in many different ways. My version is, of course, the best! I use lots of veges in the mix so you don’t need as much meat. It is a flavoursome, moreish, low fat dish that is great all year round.

Equipment required

1 food processor or hand blender with chopper attachment
1 lrg non stick fry pan
1 small baking tray

Shopping list 2-3 people as a main, 4 as a starter

300g lean pork mince, less than 8% fat
2 stalks of celery
1 onion
2 clove of garlic
1 carrot
150g of oyster mushrooms
1 piece of stem Ginger

1 tbsp ketchup manis (sweet soy)
2 tbsp of soy
1 tbsp of Chinese cooking wine
1 tbsp of oyster sauce

1 tbsp of sesame seeds

1 iceberg lettuce

Method to the madness

Heat the fry pan to a medium heat

Process the celery and onion until it’s a fine dice, soften in the pan while you process the carrot, ginger, garlic and mushrooms, add these to the pan

Cook the veges for a further 2 mins, add the pork mince

Break up the mince so the mixture has an even texture

Add in the wet ingredients, mix thoroughly

Cook the mixture for a further 15 mins

Meanwhile toast the sesame seeds on the small baking tray under the grill, remove once golden

Carefully remove the iceberg lettuce leaves so they resemble cups

The aim is to use the lettuce as a wrap for the mixture

Top the mixture with a sprinkle of sesame seeds and serve either beside the lettuce cups or on top. ENJOY!

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