Sang Choi Bao
Nutrition per serving
| Calories | 404 kcal |
| Protein | 22.6 g |
| Carbs | 5.4 g |
| Fats | 32.7 g |
| Saturated Fat | 8.2 g |
| Monounsaturated Fat | 18.3 g |
| Polyunsaturated Fat | 4.2 g |
| Sugars | 1.2 g |
| Fiber | 1.2 g |
| Sodium | 638 mg |
Ingredients
| Seeds, Sesame whole, dried | |
| Ground Pork (20% fat) | |
| Ground Chicken | |
| Oyster Sauce | |
| Ginger | |
| Olive Oil | |
| Soy Sauce (reduced salt) | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Bean Sprouts | |
| Iceberg Lettuce | |
| Garlic |
Preparation
1. Crush garlic.
2. Finely chop the spring onion.
3. Trim the lettuce with kitchen scissors.
Cooking
1. Heat the wok over medium heat and the sesame seeds and toss for about 30 seconds or until toasted. Transfer to a plate and set aside.
2. In a small bowl, combine the ground pork/chicken, garlic and ginger.
3. Heat oil in the wok over medium-high heat. Add ground pork/chicken and stir-fry, break up meat with a wooden spoon and cook for about 4-5 minutes until brown.
4. Add soy and oyster sauce and cook for a further 2 minutes. Remove from heat and stir in the bean sprouts and spring onions.
5. Place the mince mixture onto the lettuce leaves. Sprinkle over the sesame seeds and serve.