May the Year of the Tiger inspire you all to be your strongest and bravest selves. Happy Lunar New Year! Try out this keto-friendly of one of my personal favourite Chinese dish – Sang Choy Bow. Healthy, done in under 30min, super flavourful and perfectly refreshing! Who says you can’t indulge in the food that this celebration brings and #KeepKeto? (Uncle Roger approved.)
2 tbsp Sesame Oil
1 tsp Garlic, Chopped
1 spring onion, thinly sliced
1 tsp soy sauce
1 tbsp Chinese cooking wine
½ tsp pink Himalayan salt
½ tsp white pepper
2 tsp erythritol/stevia sweetener
1 tsp chicken stock powder
1 tbsp oyster sauce
½ carrot, finely diced
1 celery stick, finely diced
¼ cup shitake mushrooms, soaked in hot water for an hour
500 g minced pork
50 g shirataki noodles
¼ tsp xanthan gum
12 mini cos lettuce leaves
1 tsp sesame seeds, black and or white (optional)
Cooking
- Heat your frying pan to high and pour in sesame oil.
- Stir fry garlic and ginger until lightly browned.
- Add spring onions and fry lightly.
- Quickly add in carrot and celery and saute lightly.
- Add minced pork and seasonings in.
- Break up any clumps of pork and sautee until cooked.
- In a separate frying pan, drain shirataki noodles.
- Fry it in hot pan until dried up and noodles shrivel a bit. This makes the noodles crunchier and less soggy. This may take a few minutes.
- Add noodles to the cooked mince and mix well.
Assembly
- Tear off cos lettuce leaves and wash well.
- Spoon minced meat mixture onto each leaf.
- Sprinkle sesame seeds onto each leaf and serve.
Nutrition Facts
12 servings
12
- Amount per serving
- Calories78
- % Daily Value *
- Total Fat 4g6%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 29mg2%
- Total Carbohydrate 2g1%
- Dietary Fiber 1g4%
- Total Sugars 1g
- Protein 9g
- Vitamin A 20mcg3%
- Vitamin C 1mg2%
- Calcium 2mg1%
- Iron 1mg6%
- Potassium 56mg2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
2 tbsp Sesame Oil
1 tsp Garlic, Chopped
1 spring onion, thinly sliced
1 tsp soy sauce
1 tbsp Chinese cooking wine
½ tsp pink Himalayan salt
½ tsp white pepper
2 tsp erythritol/stevia sweetener
1 tsp chicken stock powder
1 tbsp oyster sauce
½ carrot, finely diced
1 celery stick, finely diced
¼ cup shitake mushrooms, soaked in hot water for an hour
500 g minced pork
50 g shirataki noodles
¼ tsp xanthan gum
12 mini cos lettuce leaves
1 tsp sesame seeds, black and or white (optional)
Directions
Cooking
1
- Heat your frying pan to high and pour in sesame oil.
- Stir fry garlic and ginger until lightly browned.
- Add spring onions and fry lightly.
- Quickly add in carrot and celery and saute lightly.
- Add minced pork and seasonings in.
- Break up any clumps of pork and sautee until cooked.
- In a separate frying pan, drain shirataki noodles.
- Fry it in hot pan until dried up and noodles shrivel a bit. This makes the noodles crunchier and less soggy. This may take a few minutes.
- Add noodles to the cooked mince and mix well.
Assembly
2
- Tear off cos lettuce leaves and wash well.
- Spoon minced meat mixture onto each leaf.
- Sprinkle sesame seeds onto each leaf and serve.
