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Sarah’s San Choy Bau - Pg 82
Ingredients
- 200 grams mixed pork and veal mince (you can use whatever mince you like)
- 1 red capsicum, chopped
- 1 onion, chopped
- 1 tsp garlic mince
- Sea salt and freshly ground black pepper
- 2 tbsp hoisin sauce ( see below)
- 1 iceberg or cos lettuce
- Hoisin Sauce:
- 2 tbsp soy sauce
- 1 tbsp smooth peanut butter
- 1/4 tsp chilli powder
- 1 tbsp sesame oil
- 1 tbsp white vinegar
- 1 tsp honey
- Pinch of black pepper
- 1 tsp minced garlic
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Directions
- Cook the mince in a non stick frying pan over medium heat until separated and brown. Add capsicum, onion and garlic. Season to taste.
- Mix all ingredients of the hoisin sauce in a bowl to form a paste ready to add to the mince in the pan.
- Add the hoisin sauce to the pan, reduce heat and simmer for 10 minutes. Let the mince cool.
- Gently separate the lettuce leaves so they remain intact and cut them to resemble bowls. Add the cooled mince mixture and serve.
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