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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 โ€“ Sang Choy Bow. Healthy, done in under 30min, super flavourful and perfectly refreshing!
Who says you canโ€™t indulge in the food that this celebration brings and #KeepKeto?โฃ (Uncle Roger approved.)

Yields12 Servings
Prep Time12 minsCook Time10 minsTotal Time22 mins
 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
1

Heat your frying pan to high and pour in sesame oil.

2

Stir fry garlic and ginger until lightly browned.

3

Add spring onions and fry lightly.

4

Quickly add in carrot and celery and saute lightly.

5

Add minced pork and seasonings in.

6

Break up any clumps of pork and sautee until cooked.

7

In a separate frying pan, drain shirataki noodles.

8

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.

9

Add noodles to the cooked mince and mix well.

Assembly
10

Tear off cos lettuce leaves and wash well.

11

Spoon minced meat mixture onto each leaf.

12

Sprinkle sesame seeds onto each leaf and serve.

Nutrition Facts

Serving Size 12

Servings 12


Amount Per Serving
Calories 78
% Daily Value *
Total Fat 4g7%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 0mg
Sodium 29mg2%
Potassium 56mg2%
Total Carbohydrate 2g1%
Dietary Fiber 1g4%
Sugars 1g
Protein 9g18%

Vitamin A 20%
Vitamin C 1%
Calcium 2%
Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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.

2

Stir fry garlic and ginger until lightly browned.

3

Add spring onions and fry lightly.

4

Quickly add in carrot and celery and saute lightly.

5

Add minced pork and seasonings in.

6

Break up any clumps of pork and sautee until cooked.

7

In a separate frying pan, drain shirataki noodles.

8

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.

9

Add noodles to the cooked mince and mix well.

Assembly
10

Tear off cos lettuce leaves and wash well.

11

Spoon minced meat mixture onto each leaf.

12

Sprinkle sesame seeds onto each leaf and serve.

Mini Sang Choy Bow
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