Thursday, May 17, 2012

Lamb San Choy Bau

Today's recipe no isn't deconstructed. What's up with Masterchef and the deconstructed san choy bau a few nights ago. Since when does everything have to be deconstructed?! Just chuck it all together, not much to deconstruct. 
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This recipe uses lamb mince but of course you can use chicken, pork or beef mince. It was a bad idea using lamb. It wasn't lean so it was oh so fatty. I think in other dishes it's alright to use normal lamb mince but not in something so salad-like. Lean would be best. It was still delicious. 
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Adapted Recipe from Food Ideas Magazine
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Ingredients (serves 4)
1 tablespoon peanut oil
2 garlic cloves, crushed
2cm piece ginger, finely grated
500g lamb mince (or any other minced protein)
2 tablespoons oyster sauce
1 tablespoon soy sauce
3 green onions, thinly sliced
1/2 lime, juiced
1 teaspoon sesame oil
1 cup beansprouts, trimmed
1/4 cup fresh coriander leaves, chopped (I didn't have any at the time)
12 large butter lettuce or iceberg leaves
1/4 cup chopped roasted peanuts
1/2 tin water chestnuts 
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Method
1. Heat wok over high heat until hot. Add peanut oil and swirl to coat. Add garlic, ginger and pork. Stir-fry for 2 to 3 minutes or until lamb just changes colour.
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2. Combine oyster sauce and soy sauce in a jug. Add onions, sauce mixture, 2 teaspoons of lime juice and sesame oil to wok. Stir-fry for 3 minutes or until heated through. Stir in beansprouts, chestnuts and coriander.
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3. Spoon lamb mixture into lettuce leaves. Sprinkle with peanuts and serve.

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