Summer is coming…

on

Today has been one of those days you use as a precursor to the coming Summer…  you know the kind of day, where it is warm (early 20s), slight breeze blowing, sunny, hardly a cloud in the sky.

The fact it is a Monday meant that usually we would have sausages for dinner.  Not very exciting, but practical for a Monday dinner, when we have usually had dancing in the afternoon straight after school for Miss T.

Only, today is the second Monday of the school holidays so there was no dancing today, and to be honest, I didn’t really feel like cooking dinner.  I wanted something super fast, super healthy, delicious, and fun.  Not what sausages, mashed potato, gravy, broccoli and carrots tends to be.

So I came across this very fresh and yum sounding Low Carb recipe in the weekly email I get from New World; it uses pork mince, but is easily adaptable to being vegetarian as well (not so on the vegan side though, due to the oyster sauce)….

Both Miss E and Miss T adored this, although it is a very hands on meal…  this is not the kind of meal that you eat with a knife and fork: you eat with your fingers (having a spoon to scoop the mince into the lettuce cup is helpful) and although there are no sauces to worry about dripping onto your shirt, it is definitely a dinner that will have you licking your fingers afterwards.  The mince is sweetish and slightly salty, with the gorgeous depth of flavour from garlic, ginger, and sauces found in that wonderful combination from Asia.

san-choy-bau-lettuce-cups

Ingredients

san-choy-bau-ingredients

Filling:

  • vegetable oil
  • 1 large onion, finely diced
  • 600 grams pork mince  (when making this vegetarian, I use frozen Quorn vegetarian mince)
  • 1 tablespoon minced ginger
  • 2 large garlic cloves, minced
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon mirin (optional)
  • 2 spring onions finely sliced

san-choy-bau-prepped-veges

To Serve:

  • 1 iceberg lettuce, leaves removed whole and washed
  • carrot, peeled and julienned  (I used an orange carrot and a purple carrot)
  • bean sprouts
  • chopped peanuts
  • freshly chopped chilli (optional)
  • coriander
  • lemon wedges

Method

  1. Heat a tablespoon of oil in a non-stick frying pan over medium heat. Add the onion and sauté for 5-6 minutes
  2. Add the pork and cook for 5-6 minutes, breaking it up to ensure it cooks evenly.

3.  Add the ginger, garlic, oyster and soy sauces and sesame oil (I put all the sauces into one dish for ease of adding) and continue to cook, stirring frequently until the pork is completely cooked (about 10 minutes).

4.  Add the mirin (if using) and stir through with the spring onions just before serving.

5. To serve, spoon some pork mince into an iceberg lettuce leaf cup, top with carrot and sprouts, scatter over some chopped nuts and chilli (if you want a bit of heat), then garnish with coriander and add a final squeeze of lemon.

 

 

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