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Sang choi bao of pork and shiitake mushrooms

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HERE'S HOW WE MAKE IT

We find anything wrapped in lettuce irresistible - it's the cool/warm, crunchy/soft contrast that does it. This is essentially a stir-fry of minced pork and diced mushrooms which we flavour with a sauce of soy sauce, Shaoxing wine, rice vinegar, sugar and sesame oil. We finish the dish with crunchy diced water chestnuts and a load of chopped spring onions and fresh coriander.

INGREDIENTS

Rice bran oil, pork mince, onion, carrot, hoisin sauce [honey, red miso paste (water, soybean, rice, salt, alcohol (2%), riboflavin), rice wine vinegar, garlic, spices], shaoxing wine (water, rice, wheat, salt, ammonia caramel (E150c)), water chestnuts (water chestnuts, water, citric acid), soy sauce (water, soybeans, wheat, salt), chicken stock [water, free range chicken bones, onion, carrot, celery, garlic, bay leaves, parsley, black pepper], spring onion, ginger, mushrooms (sulphur dioxide), garlic, fresh coriander, sugar, rice wine vinegar, sesame oil

ALLERGENS

CONTAINS:
Gluten, Sesame, Soy, Sulphites .
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Dairy, Shellfish, Fish, Egg.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 Per 100gSmallLarge
ENERGY745kJ3761kJ7521kJ
PROTEIN13.9g70.4g140.8g
FAT TOTAL8.5g42.7g85.5g
- SATURATED2.5g12.5g25.1g
CARBS10.0g50.3g100.5g
- SUGARS4.7g23.9g47.8g
SODIUM814mg4111mg8223mg

SIZES

Small:
Serves two adults with lettuce and rice.
Large:
Serves four adults with lettuce and rice.

GOES WITH

Garnish with extra spring onions, coriander and chopped chilli and serve with iceberg lettuce cups or cos leaves.

Alternatively, make it go further by tossing through noodles or serving over steamed rice with stir-fried Asian greens.

PREP, COOK AND SERVE

Frozen product. Defrosted in refrigerator. Once defrosted, reheat and consume within 48 hours.

 

Defrost fully before reheating. Heat sang choi bao in a wok, saucepan, or microwave-safe container, occasionally, until piping hot.
Serve with chopped spring onion, chilli and coriander, wrapped in lettuce leaves or with rice or noodles.


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