Sang choy bao, Chinese lettuce wraps
These Chinese lettuce wraps are easy to make, filled with flavor and a great appetizer.
Servings: 6 -8
- 8 oz water chestnuts 230g, 1 can
- 3 spring onions scallions
- ½ tbsp fresh ginger grated
- 1 clove garlic grated
- 2 tbsp cilantro coriander, roughly chopped
- 1 iceberg lettuce
- 2 tsp vegetable oil
- 1 lb ground pork 450g, or chicken or turkey
- 2 tsp soy sauce or tamari
- 1 tsp sesame oil
- 2 tbsp hoisin sauce
Drain the can of water chestnuts and chop the slices into small pieces. Thinly slice the spring onions/scallions and have your grated ginger, garlic and chopped cilantro ready to go as well. Break off pieces of lettuce to make cups (they can be whole, smaller leaves or parts of big leaves - you just want them a good size and shape to hold the meat and eat from). You’ll need approx 20 to use all the filling.
Warm the vegetable oil in a wok or skillet then add the spring onions/scallions, ginger and garlic and cook for a minute, stirring regularly.
Add the ground meat and cook for approx 5 minutes, stirring regularly, until the meat is cooked through.
Add the chopped water chestnuts, soy sauce/tamari, sesame oil and hoisin sauce and cook a minute as you mix them through. Remove from the heat and stir through the cilantro. Spoon the mixture into your lettuce cups and serve.
Calories: 264kcal | Carbohydrates: 10g | Protein: 14g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 253mg | Potassium: 411mg | Fiber: 2g | Sugar: 4g | Vitamin A: 520IU | Vitamin C: 4.8mg | Calcium: 33mg | Iron: 1.5mg