Sung choi bao salad

Cooking Meat Sung choi bao salad

A great and easy side salad to prepare, it will be the hit of any barbecue.

Lables: Lactose free Milk free
  1. Heat a non-stick frying pan over high heat. Add the pork and cook, stirring, for 5 minutes or until pork changes colour. Add ginger and cook, stirring, for 2 minutes or until aromatic. Add water chestnuts, soy sauce, fish sauce, lime juice and sesame oil, and cook, stirring, for 5 minutes or until most of the liquid is absorbed. Set aside for 5 minutes to cool.
  2. Place the lettuce on a serving platter. Top with tomato, cucumber, onion and pork mixture. Sprinkle with noodles, peanuts and coriander to serve.

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500g pork mince
1 tbsp finely grated fresh ginger
1 x 200g can water chestnuts, drained, finely chopped
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp fresh lime juice
1 tbsp sesame oil
1 iceberg lettuce, leaves separated, finely shredded
2 ripe tomatoes, cut into thin wedges
2 Lebanese cucumbers, thinly sliced diagonally
1 red onion, halved, cut into thin wedges
1 x 100g pkt original fried noodles
40g coarsely chopped toasted peanuts
Fresh coriander leaves, to serve

Adv

Autors
Preparation time
30
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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