If you’re anything like me, it’s that time of winter where you look down, grab a spare tyre between two fingers and give yourself the flab test.
The ultimate sigh-maker. There’s no denying the scales. YES I’ve been drinking too many cheeky glasses of Shiraz, and a few too many morning gym sessions have been missed by hitting the snooze button.
Recipe – Pork san choi bau
Roughly 350 calories per serve
A fresh, low carb classic. Vegos can substitute pork with vege mince or minced firm tofu.
Ingredients – Pork san choi bau
3 garlic cloves, sliced
5 sec spray of canola oil
3cm ginger, finely julienned
2 carrots, grated
2 celery stalks, sliced finely
1 tin water chestnuts, chopped
3 fresh chillies, chopped
4 spring onions, white and green parts, sliced
Handful of coriander to serve
Handful chopped peanuts, to serve
1 tbsp crispy fried onions (from Asian grocers), to serve
1 head iceberg lettuce, washed and trimmed into cups
2 tbsp chilli jam, to serveSauce:
3 tbsp shao tsing rice wine
1 tbsp white sugar
2 tbsp light soy
2 tbsp oyster sauce
1 tsp sesame oil
Method – Pork san choi bau
Prepare the lettuce by soaking in cold water. Gently peel the layers apart and trim with scissors to make each leaf into a cup shape.
In a hot work, give it a 5 second spray with oil. Add ginger and garlic and fry for 30 seconds. Add pork mince, stirring well and breaking up the lumps until the meat is cooked through. Turn down the heat a little; add the water chestnuts and celery. Stir fry for 1 minute.
Add the chillies, grated carrot and spring onion, half of the peanuts and all of the sauce. Stir for another minute, maximum.
Spoon the mixture into individual little bowls, garnishing with coriander, crispy fried onions and half of the peanuts. Serve on each plate with the chilli jam and lettuce cups.
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