SAN CHOY BAU

I have missed my kitchen beyond belief over the past 7 months that I have been renovating my new digs. And my new kitchen does not disappoint. Beautiful off-white shaker cabinets and vintage black handles have greeted me the past few days since we have moved in. Several metres of ultra-clean ‘midnight’ benchtop not only beckons to be used, but longs for me to make a mess on it. So I have been busy in my kitchen instead of focusing on the boring task of unpacking boxes labeled ‘knick knacks’ and ‘lots of shit’ (thanks Chris for doing such a good job packing). I made San Choy Bau several times over the past few months whilst living with my in-laws and I have had lots of practice to perfect the sauce and ingredients. I usually like to add some cooked rice vermicelli noodles into the mix with the cooked meat to add some healthy carbs to the recipe. Sesame seeds are optional but really add some extra flavour to this dish and using both white & black seeds is a very pleasant experience. I’m off back to my black & white sanctuary of a kitchen to make muffins now. Have a wonderful night everyone and I hope you love your kitchens half as much as me. 
P.S- if you are looking to carb this recipe up a big add 100g rice vermicelli noodles. If going vegetarian, omit the mince for tofu and instead of adding the fish sauce to the dressing, add 1 teaspoon sesame oil instead or go without. 

INGREDIENTS

• 1 tablespoon rice bran oil / sesame oil 
• 2 green shallots, roughly chopped, plus extra to serve 
• 1/2 teaspoon dried chilli flakes 
• 2 garlic cloves, finely chopped or crushed
• 500g extra lean pork, chicken or beef mince
• 200 - 250g bean sprouts and / or 200g green beans, trimmed & roughly chopped 
• 1 Lebanese cucumber or 150g continental cucumber, cut into small pieces
• A whole iceberg lettuce, leaves carefully separated into cup shapes 
• Optional - fresh coriander leaves, to serve 

Sauce

• 3 tablespoons soy sauce (gluten-free if possible)
• 1 teaspoon fish sauce
• the juice of 1 large lime
• water
• 1 tablespoon (tbs) white sesame seeds & 1 tbs black sesame seeds (or 2 tbs of whichever you have)

COOKING 

1. Heat oil in a large pan over medium heat and add shallots, chilli and garlic. Stir for 1-2 minutes or until fragrant. Add the mince and cook, breaking up any lumps of meat with a strong spoon / spatula. When meat is cooked, that is, it has changed colour and appeared to be cooked, turn off the stove. (If not 100% sure that the meat is cooked, leave the mince on the stove and cover, so it can cook while it rests). 

2. Prepare the sauce by combining all the ingredients and adding a teaspoon of water at a time, tasting the sauce each time. (You do not want the sauce too watery however you want to thin out the sauce so that you have enough!). 

3. Combine the bean sprouts / green beans and cucumber in a large serving bowl. Add the cooked meat to the bowl and toss. Pour 1/2 -3/4 of the sauce over the top of the meat and toss well to combine. Heap each lettuce cup with a big spoonful of the meat mixture and top with more sauce, more green shallots and fresh coriander, if desired. 

Total Preparation time / 15-20 minutes 

Total Cooking time / 15 minutes 

Serves / 4 

x Emily