One Pan and Done - San Choy Bao
- Katie Lolas
- 5 days ago
- 2 min read
With juicy pork mince, crunchy water chestnuts and mushrooms tossed through a sweet and savoury sauce, all cooked in one pan and spooned into crisp lettuce cups. A quick dinner that’s low carb and ready in under 30 minutes and has plenty of crunch in every bite!
Serves: 4
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Ingredients:
500g pork mince
1 teaspoon minced garlic
2 teaspoons grated ginger
1 x 225g can water chestnuts, finely diced
100g white button or shiitake mushrooms, finely diced
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon brown sugar
1 tablespoon chopped coriander
Cos heart lettuce leaves, to serve
Spring onion, sliced for garnish (optional)
Method:
Step 1. Heat a large frying pan over medium-high heat. Add the pork mince, garlic and ginger and cook for 4–5 minutes, breaking up the mince with a wooden spoon, until browned.
Step 2. Stir in the water chestnuts and mushrooms and cook for 2–3 minutes, until the mushrooms have softened.
Step 3. In a small bowl, all the soy sauce, oyster sauce, hoisin sauce and brown sugar. Stirr well and the pour into pork mince mixture, cook for another 2–3 minutes, until the sauce has reduced slightly and coats the pork.
Step 4. Stir through the coriander and remove from the heat.
Step 5. Separate the lettuce leaves and spoon the pork mixture into each leaf and top with spring onion if using. Serve immediately xx
Note: add fresh 🌶️ if you enjoy heat!
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