San Choy bau—Chinese venison lettuce wraps
San choy bau are Chinese lettuce wraps filled with delicious seasoned stir fry. Quick, nutritious and delicious dish that’s perfect for everyday meals.
Ingredients
- 500 g New Zealand farm raised venison mince
- 100 g water chestnuts chopped
- 50 g brown sugar
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp oil no flavour cooking oil
- 3 cm cube fresh ginger julienned
- 2 cloves garlic minced
- 1 handful bean sprouts
- 2 Superb Herb Makrut lime leaves shredded
- 2 red chilies chopped
- 1 carrot julienned
- 2 spring onions julienned
- 1 lime juiced
To serve:
- Lettuce cups baby cos or iceberg
- Superb Herb mint leaves torn
- 50 g FreshLife natural peanuts lightly toasted and crushed
- Lime wedges
Dipping sauce:
- 100 ml Chinese rice wine vinegar
- 1 red chilli finely sliced
- 1 tbsp sugar
- 3 cm fresh ginger julienned
Instructions
- Heat a wok to high heat. Add the cooking oil followed by the ginger, chilli and the garlic. Cook for 1 minute. Add the venison mince and cook, stirring until the meat is sealed and browned. Add the sugar.
- Stir through the carrot, the water chestnuts and the bean sprouts before adding the fish sauce, soy and the sesame seed oil. Add the makrut lime leaves and the lime juice. Turn off the heat. The Venison can be slightly pink in the middle.
- Prepare your lettuce cups on a platter and fill each one with the slightly cooled Venison mixture. Top with mint, peanuts, spring onions and garnish with the lime wedges.
- To make the dipping sauce, simply mix the vinegar with the sugar until all the sugar has dissolved. Add the sliced chilli and the ginger. Serve on the side so people can spoon a little over their lettuce cups for an extra kick.
Notes
Learn how to prepare Makrut leaves here.
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