San Choy Bow Dinner Lunch Print this recipe Details Serves: 4Number of ingredients: 14To prep: 15 minutesTo cook: 10 minutesDifficulty: Easy Nutrition per servingKilojoules: 1277Calories: 305Protein: 27gFat: 14.5gSaturated Fat: 4.8gCarbohydrates : 13gCarbohydrates per 100g: 3gFibre: 7.3gSodium: 251mgPotassium: 1004mg Ingredients 1 large iceberg lettuce OR 2 baby cos lettuce 2 teaspoons sesame oil ½ small onion, diced 2 garlic cloves, crushed 1 teaspoon fresh ginger, grated 1 teaspoon Chinese five spice 440g pork mince (or chicken) 2 medium carrots, diced 2 red capsicums, diced 2 teaspoons reduced salt tamari 4 spring onion, finely sliced 4 handfuls bean sprouts 1 large handful of coriander, chopped 1 fresh lime Method Select the best lettuce leaves and if necessary, trim them with scissors and make at least 8 lettuce cups (2 cups per person). To keep lettuce extra crispy, soak leaves in iced water in the fridge for 20 minutes before serving. Drain and pat dry when ready to serve. Heat sesame oil in a wok or large frypan. Add onion and cook until soft. Add ginger, garlic and Chinese five spice, stirring for a minute until fragrant. Add mince, break up with a spatula and stir fry until mince is cooked through. Add the carrot, celery, capsicum, 2 spring onion and tamari. Stir-fry for another 4 minutes. To serve, arrange lettuce leaves on a platter. Spoon a little mince mixture into each leaf and top with bean sprouts. Garnish with coriander and a squeezer of lime juice. Fold lettuce over to enclose the filling and enjoy!
